My Personal Hierarchy of Chocolate:

#1. There are some European chocolates that are just sublime. I call these my Tier One chocolates. Of these, my favorite is Reber. Of Reber, my favorites are the Mozart line. There are other European chocolates, but they get very expensive.

#2. Tier Two is American/Americanized chocolates that are far above par. This tier is the majority of my chocolate eating palate. Godiva gets a lot of press, but they're not my best. My vote always goes to Ghirardelli. They're based out of San Fran and their caramel-filled squares and dark chocolate is heaven. Also included here is DeBrand, and Scharffen Berger and I don't think they make anything that isn't yummy. The bottom of Tier 2 would be like Ferrero Rocher and Fannie May.

#3. Tier three is reserved for stuff which is nummy and not very expensive but still really good to keep in the freezer for emergencies. I would include Dove and Symphony here (and Cadbury caramel eggs). I find that this stuff is largely unacceptable unless it has stuff like toffee chips and almonds put into the mix ;-)

#4. The very bottom tier is for candy-bar type chocolate. Reeses Peanut Butter Cups, Almond Joy, Kit Kat, Twix, Whatchamacallit. Those things. Edible in an emergency.