I am starting to do more baking with chocolate and would like recommendations for different brands. In some recipes the author will recommend that you use a really good quality, but doesn't give any suggestions for brands. Can someone give me some guidelines as to the quality of different brands. Top end, middle and ones to by-pass? Would like info. on the different kinds: milk chocolate, semi and bittersweet, dark and also white (even if you don't consider it chocolate).