I probably don't have any chocolates that Rygon (and everyone else) hasn't already seen.
Here are some of my favorites and why I like them:
Swiss Bliss Almond like this: 2% Cocoa, 2% Chocolate, 1% acetylpyrazine (half that for people who taste it), 1% FA Almond is my favorite adaptation, because the almonds make it more candy-bar to me, further cover the ap, and I like the slightly lighter-chocolate flavor from these percents.
Irish Mocha, with
@Thunderball 's suggestion in that thread, because it's milk chocolate hot chocolate, not dark or candy*
Toblerone, because it's so cool how a tiny addition to Swiss Bliss transforms it into that particular chocolate bar.
Ferrero Rocher, I think tastes just like the candies, and I really like that cookie-wafer bit
Coconut Milky Way is my favorite
3 Milky Musketeers variation - very rich, and one I really wish actually existed.
*(Swiss Mocha Almond Coffee: 1.5% FA Cocoa, 1% FA Chocolate, 1% acetylpyrazine, 1% FA Almond, 1% FA Tiramisu is one I vape for a richer, more powerful mocha, when Irish Mocha is not enough oompf for me)
Anyone who doesn't like any of those should totally avoid everything I post using FA Cocoa and/or FA Chocolate. They're all derived from the same basic ideas and flavors. In other words, all my methods of making chocolate are used in that set of recipes.