Mine, of course.
It depends on your location and what you're fond of. Some guys do fruit based stuff exceptionally. Some guys are great artists and elevate presentation to a new level. Some guys "push the envelope" and love experimenting.
If you just like chocolate, i.e. bars, Bonnat's Porcelain stuff is pretty amazing in both flavor and price (~$25 for 3oz?). My go-to chocolate is Valrhona (I like the 64% Manjari for the majority of my work). If chocolate is the centerpiece, I use the same as part of the filling ganache, but if I'm trying to get the other ingredients to shine, I use something more neutral (callebaut for darks, el rey's Icoa for more delicate stuff). Fan of milk chocolate? I like Michel Cluizel's high % chocolate. I'm sure there's lots of good stuff out there that I don't have access to (or the time and money to experiment), those are just things I've run across in the past 5 or 6 years that I started exploring higher end chocolate.
Today, I bought (gasp) a box of Godiva Truffles for the girls at work because I've been slacking on my own chocolate work. For mass produced stuff, it's probably one of the better brands. But, if you've got access to real chocolate shops in Europe, go for it. I'm more of a fan of the French tradition of dark chocolate, but everyone has a different palate.
). We get these belgian chocolates called leonidas in ireland and they're the best I know of.
