One of my favorites is Guittard - They're cheap, but very versetile. They have a very smooth texture, melt well, and are very good for baking/cooking. They have a very strong vanilla subflavor and smell. (I've noticed that a lot of "fine" chocolates have a fruity subflavor to them, i.e. Giradelli, scharfenberger)
Since I am such a choco-whore, I guess I can pretty much say that I've never met a chocolate I didn't like (although some are cheapie, and some are too pretencious)
I like the Trader Joes's Dutch-Process Chocolate chips. They're VERY different from Guittard, these are very dry, have a chalky consistancy, don't melt as well.. but actually that's enjoyable in it's own way...
I feel similarly about Giradelli and Scharfenberger - I feel like there's a lot of buzz about Scharfenberger, and I think it's wondeful that they're becoming successful, but I don't really see what's so special about them... I guess maybe that's not fair, because my experience with them is limited to a summer of eating two cardboard box full of partially melted then solidified again Scharfenberger (shared among a large group of friends, mind you) that we acquired.