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It looks like they only selected strange, "eco-conscious" chocolate bars, most of which I've never heard, and whenever I've tried "eco-conscious" chocolate, they just taste like dried, hardened dirt. Then they threw in the random Baby Ruth bar for that list.

For me, nothing beats Ghirardelli. Their squares are superior and just the right amount for snacking, and it's the only chocolate I use for chocolate chip cookies. Their 60% cacao chips are amazing (and I will eat a tablespoon while making my recipe, so my cookies are always short a few chips). I think they chose the Ghirardelli chips as superior on America's Test Kitchen. Growing up, I used Toll House (like most people) until I tried the 60% cacao chips and went, "What the heck have I been doing all these years?" Toll House tastes like over sweetened wax blobs next to Ghirardelli.

For cakes, brownies, and other baking, I will also use Guittard, or even Hershey's Dutch process cocoa powder. This reminds me that I need to stock my pantry for holiday baking. I'm making Tiramisu this year and need a really good chocolate and espresso powder for that.

Now I'm off to replace the struts in my SUV hatch. There's nothing I can't do!

It looks like they only selected strange, "eco-conscious" chocolate bars, most of which I've never heard, and whenever I've tried "eco-conscious" chocolate, they just taste like dried, hardened dirt.

My experience also.