See's choclolate confections are very good. The chocolate they use is Ghiradelli. But the fillings are exquisite. I love their raspberry and blueberry truffles. Yum!
For off the shelf chocolate found everywhere, I love Cadbury milk chocolate, especially the striaght chocolate and the Caramello (Caramilk for you who live in "The Great White North).
I also love Dove milk and dark chocolates, especially the dark. And then there's Russel Stover's French Silk Chocolate. Another very good dark chocolate.
Interestingly, I did some research into chocolates concerning the technique for tempering chocolate. After learning what I wanted, I suspect that the amazingly crisp and silky texture found in the better chocolates is due to the tempering process. The flavor of course comes from the mix of chocolates, dairy, and sugars.
I am going to try and temper some Cadbury milk chocolate and see how it changes the product. If I'm right, it will go from very good to extraordinary.
I'll let'cha know what happens. But don't hold your breath. It will happen, but I have a lot of projects on my plate right now.
Seeeeeeya; Goodweed of the North