For just simple chocolate, milk hits the spot every time. Nothing beats the creamy luxury of a good bar of, say, Thorntons. And I'm afraid Hersheys just doesn't do it for me.

But when your're cooking, it needs a good rich (minimum 70% cocoa solids) dark/semi-sweet chocolate. I used Montezuma's for the chocolate ice cream I made - they are a local organic chocolate manufacturer to where I used to live on the south coast. Fortunately I think I know of another supplier locally...