For flavour I'd recommend Willie's chocolate - either 180g pure chocolate block (cacao), or sugared flavoured bars - or Valrhona 250g dark chocolate bar for cooking, around 80%. If you're in Edinburgh, Coco make delicious chocolate bars with unusual flavours. If I can't get those or want something cheaper, Divine's 70% 100g bar is good; I use it for baking.
I mainly use Willie's 180g blocks because they taste great and I can control the sugar content. I use it in chocolate cooking, adding sugar to reduce the concentration, or hot chocolate - 50g with 150ml water makes hot chocolate, 5g of carbohydrate.
I flavour the water first by boiling it with a little chilli but you could use cinammon, sliced fresh ginger or whatever you like. You can sweeten it too but I like it black, like coffee with a very intense taste.
You can add a little raw chocolate to stews, especially game.
Eating raw chocolate - put a little on your tongue and allow it to warm and melt slowly; you'll get the taste with less bitterness.