Point of clarity: compound is not chocolate.

Compound does not need to be tempered which is one reason it’s used in many applications. It also tends to be cheaper than real chocolate because the fats used in compound are cheaper than cocoa butter.

There is no “holy grail” for chocolate. You have two competing valuation points in your post:

• Best, top of the line, brands

• Best value brands

The best, top of the line, brands are going to be coming from smaller (not part of the Big 10, but still pretty big), mostly European makers. Brands like Valrhona and Cluizel (France), Felchlin (Switzerland), and Agostoni (Italy) for example. Bonnat (France) is also up on that list though it is very small when compared with the others I mention. In this context, an evaluation of best might include considerations of consistent technical workability, in which case you could add Guittard, Tcho, and literally dozens of other companies who make flavorful chocolates designed for these applications. You’re also going to take a look at the fluidity level (lower viscosity for dipping applications) and how that is achieved, with or without lecithin or similar aids.

Best value is another question entirely. Value could just mean quality for money. But, you may be interested in brands that are ethically sourced from companies whose supply chains include countries where child labor is prevalent, or are made in a producing country, or any number of other factors.

The advantage of sourcing through a company like Chocosphere is they have many different brands for you to choose from and the owners are quite knowledgeable. You don’t have to make huge quantity commitments making it easy to experiment to find the brand whose flavor, technical workability, and cost provide the balance you are looking for.