They have a super ch place in the main Bahnhoff in Frankfurt.

It's OK. By the standards of this thread it is merely ok, a bit above average but not worth a special trip.

Neuhaus truffles & cream chocolates
Leonidas milk chocolates
Texas snowballs from Puddin' Hill in Greenville, TX
Lindt milk chocolate truffles

for flourless chocolate cake and the best brownies, i suggest the recipes from cooksillustrated.com.

Ohh goodie, I get to talk about chocolate! Finally. Okay, so I also don't consider myself a chocoholic, but I sure love it. The best chocolate I've ever had was at my sister's wedding. They imported these truffles from Italy. each one hand made. They were to die for.You literally felt like you had to be left alone with them, because you couldn't help but moan! They melted in your mouth, they were covered with powdered cocoa, oh man. I can't go on...I want one now.

Well, finally got a chance to get back to Boulder for ice cream briefly. Glacier still makes the best truly chocolate-y ice cream I've had. The color alone is shades darker than most brands even dream about. They also have a Valhrona chocolate sorbet and a Schokinag gelato. I know that some chocoholics actually don't even like chocolate ice cream because it really isn't chocolate-y enough, but this one is.

Also, I picked up one of the Costco spring Belgian chocolate assortments a while back and recently got a recall letter from Costco & Gudrun chocolates. Apparently they had a temperature issue with some part of the February order (I think this is why they disappeared from the stores for several weeks.) and had some boxes with sugar bloom, which is of course harmless. My box was just fine, but they offered a return regardless if I'd wanted it.

What's the point of going on and on about how good those chocolates were and you experienced a foodorgasm? I'm practically dripping saliva on my laptop! Please find out the name of those chocolates and where we can get them!!!

Extraordinary chockies (as well they might, at E67 a kilo)
yesterday at Borzeix-Besse in Treignac (another one at
Limoges). Extremely smooth darks based on raw materials
bought of Valrhona and then (I'm told) subjected to the
light touch of the local chocolate genius. This weekend
we'll compare with Maison du Chocolat in the big city.

While I have not yet had the pleasure of visiting CDG or BRU (which just means I have that to look forward to!), I can recommend an incredibly rich chocolate dessert at a restaurant. It's a soutnerh/southeastern chain called Don Pablos - mexican texan type food, you know, fajitas and such.

They have a dessert called the chocolate volcano.

Their description: "Nothing can save you from the enticing richness of the chocolate cinnamon cake surrounded by a pool of molten, chocolate butter sauce, topped with premium vanilla bean ice cream"

My description: "orgasm on a plate"

The cinnamon cake and vanilla ice cream cut the sheer richness of the chocolate sauce so that you can stand the intensity of it. Such a wondrous combination. I drool even thinking of it.

It may not be as highbrow as many of those mentioned here, but it is an incredible experience

I am on it!!!

Speaking of handmade truffles, try
http://www.xoxtruffles.com
San Francisco CA
734 Columbus Ave.
"Seven Greatest Chocolates in America"

Very good premium Chocolate products

I've had lots of European chocolates.

And I'm still gonna go with Hershey's!!!

(That doesn't mean I'm not willing to explore other options, though!)

norske

Again just to level-set the quality in this thread, Ghiradelli is average to below average (in premium). Even at SFO it is not the best available (try Scharfenberger for example).

Cadbury's Dairy Milk - nothing fancy but very moreish

BUT it has to be the stuff made in England and not the stuff made overseas in warmer climates. They put stuff in it to stop it melting in the heat and it ruins it IMO