And some make me, uh, want to whisper to cats? I got nothing.
Ohferchrissake… Get a room, you two!
Somebody buy Lumpy a Chunky bar.
I usually go for Ghirardelli, like Serrafina says (only dark, and rarely that), but I can totally get behind your rant when it comes to a lot of products. This practice drives me BONKERS. Just be honest and raise the damned price okay? Don’t try to be all sneaky with misleading sizing and packaging. For instance, jars that have a ridiculously GIANT concave bottom, which typical in some face creams, what makes it more annoying is that they’re typically packaged in a shrink wrapped box, so you don’t know this until you get it home. (of course I avoid those brands like the plague once I am fooled by this).
And now…back to the choco porn. 
Join the dark side!
http://www.target.com/p/m-m-s-dark-chocolate-candy-12-6-oz/-/A-13055615
“We’ll start Monday…”
But what about the fact that dark chocolate is amazingly vile?
(I recognize it isn’t to everybody but there is nothing my mouth hates more than bitter flavors. Coffee is the worst flavor in existence and to me, as chocolate gets darker it tastes more like coffee.)
You’re just jealous of our beautiful sweet love. 
Or whipping the product so you can pay the same for air (whipped icing is an example of this).
Bow-chica-wow-wow!
Death is sweet and smooth. Life has sharp edges. Dark chocolate makes you feel alive. I mean, I can only drink hot cocoa if it has coffee in it, otherwise it is just too insipid.
It makes you feel better if you have a cough, at least:
I hate Hershey’s chocolate. Not slamming those who do, but as a kid/teen I never understood “chocoholic” jokes because I didn’t LIKE chocolate (read: Hershey’s), much less love it.
I’m glad I discovered the wide world of chocolates. I do like/love chocolate and it’s cool discovering different “schools” of chocolate making and what qualities different chocolatiers value most.
I will defend milk chocolate. An expertly-made milk chocolate can be every bit as exquisite as an expertly-made dark chocolate – in different ways. Insisting that extremely dark chocolate is the only chocolate worth considering is similar to “coffee must be served black and unsweetened” and “[spicy dish] needs to be spiced to near inhuman levels to be really appreciated” – an attitude that is just as limited as the opposite attitude it decries and one that always has at least a whiff of insecurity.
Like what you like. No need to proclaim that your preference is the only way to truly appreciate/enjoy it.
What about, “you’re entitled to your own opinions but not your own facts” 
Its a grown-up acquired taste, Ill admit. Milk chocolate is for children. Who dont know any better.
I like all chocolate. Fancy expensive Belgian. Swiss. Even Hershey’s, which I’ve never gotten the hate for. (We even visited Hershey, Pennsylvania last year.) While I do prefer thicker chocolate to thin, the words “hate chocolate” just do not appear together in my vocabulary. Except in that previous sentence.
Dont you find Hershey’s a bit waxy and oddly chalky at the same time tho?
No, I don’t. Maybe Thai food has burned out my taste buds, but I like Hershey’s just fine. Sure, it’s not my first choice, but that doesn’t mean I don’t like it.
Trader Joe’s Pound Plus Belgian Dark Chocolate.
At $4.99 for 17.6 ounces, it is the best deal around for excellent imported bittersweet dark chocolate. Thick and heavy too.
Hershey’s has a coconutty taste to me and my wife. We believe that it’s due to the use of palm oil in the production of the chocolate, but we’re not experts. 
We generally avoid Hershey’s for this reason, Cadbury and other chocolates don’t seem to have this issue.
Well, at least you have being needlessly insulting going for you.
Is carob anything similar to chocolate? I had a carob bar, and it didn’t taste too bad-but is it anything like chocolate (chemically)?
It is to chocolate what chicory is to coffee.
Chill! You insult my dark chocolate/you insult me!