I'll respond just along the lines of your "best for my buck" stipulation.
Below is my current list of the best chocolate (my opinion, all rated "1" on
a scale of 1-5) and their per-ounce price, based on my tasting notes of 150
different dark chocolates (still counting).

I know Pralus and Domori are pretty spendy, but both are truly in the
"awesome" category and are worth trying - though the risk is that your
definition of "excellent chocolate" will NEVER be the same.

Guittard "Gourmet Bittersweet 63%" $0.33
Guittard "Lever Du Soleil 61%" $0.50
Chocolove "Extra Strong Dark" $0.55
Chocovic "Unique Origin Varietal Guaranda 71%" $0.63
Santander "65% Bitter-Sweet Bar" $0.67
Valrhona "Le Noir Amer 71%" $0.71
Valor "Pure Dark Chocolate 70%" $0.77
Valrhona "Caraibe 66%" $0.77
Valrhona "Le Noir Gastronomie Dark Chocolate 61%" $0.82
Schokinag "Dark Chocolate Schokinag Bar 71%" $0.86
Michel Cluizel "Amer 60%" $0.88
Scharffen Berger "70% Bittersweet" $0.92
Pfister "Noir 70%" $0.98
Domori "Carenero Superior" $1.13
Galler "Fondant Parfait 60%" $1.14
Galler "Noir 70%" $1.14
Galler "Noir 85%" $1.14
A. Korkunov "Dark Chocolate 72%" $1.14
Valrhona "Gran Couva 64%" $1.47
Cuba Venchi "Cuor di Cacao 75%" $1.54
Cuba Venchi "Cuor di Cacao 85%" $1.67
Michel Cluizel "1er Cru de Plantation 'Los Ancones'" $1.70
Pralus' Colombie, Equateur, Java, Madagascar, Trinadad, Vanuatu, Venezuela,
Ghana $2.00
Domori "Granella" $2.06
Domori "Carupano" $2.12
Domori "Blend No. 1" $2.47
Domori "Break" $2.47
Domori "Porcelana 70%" $3.83
Amedei "1 Cru Venezuela" $5.31

"SC" > wrote in message
oups.com...
> Well, I am biting the bullet and ordering from Chocosphere.
>
> I don't have a huge amount of money and want to get the best for my
> buck. Alex...what do you suggest (I plan on some for tasting myself,
> some to practice tempering and making truffles and chocolates, and
> maybe some for blending/mixing).
>
> I believe you mentioned Guittard's large blocks but was it the
> L'Harmonie you were recommending? How about the larger 10lb blocks of
> Old Dutch Milk Chocolate & their Gourmet Bittersweet? Are these good
> too?
>
> I will take any and all advice (from someone's fav chocolate, to what
> they use in making chocolates).
>
> Thanks again!
>
> Stef C.
>