A couple of disclaimers.
1.) I am a chocolate fanatic. Not in the Calgon-Take-Me-Away-with-Shitty-Chocolate vein. I'm a fan of the good stuff. Bean to bar. Good technique. Good beans. All of it equals an unparalleled flavor bomb that is fine chocolate. No fillers. No crap. No waxy mouthfeel. Oh and I don't like my chocolate to smell like a marshmalow, either. If that makes me a snob, so be it.
That's why I'm a huge fan of Amedei of Italy. Yeah, yeah, I know. But, Vanessa, what about French chocolate? And Belgian, and Swiss, and ...
Well in my view, geography doesn't determine chocolate supremacy. Skill and technique do. And Amedei's Cecilia Tessieri has it dialed. No question. No stammering French objections. This stuff is incredible. Even the Academy of Chocolate says so. Tasting Amedei Chuao (picutred above) for the first time is like taking your first sip of an excellent Chateauneuf de Papes or formidable Barolo. It changes you. And you never look at the food the same way again.