Use the best quality chocolate that you can afford. I like to use bittersweet chocolate in all recipes that call for dark chocolate as it has more flavor than semi-sweet. I like Callebaut, Guittard, Scharffen Berger and Valrohna – but fiddle around and see what you like! Use a good quality milk chocolate – it is important as well. I like the same makers from above with the addition of El Ray. Same goes for white chocolate. I like Callebaut the best – but again, see what you like. World Wide Chocolates and Chocosphere sell many chocolates. And the Baker’s Catologue does too – especially in smaller quantities.