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Yes, I buy these bars every winter (in the other months, I just get Ghiradelli from the grocery story b/c I can't bear to pay extra for warm-weather shipping). I've found the white and bittersweet versions to be excellent. (Although I've never bought super high-end baking chocolate so can't compare to that spectrum.)
As far as the milk version, unfortunately I can't give a definitive opinion on it. I bought a block of it last year, and the first thing I made with it, nobody in my family liked. But I'm certain it was the recipe, not the chocolate. Then just a few weeks ago, I decided to make some salted caramel shortbread bars, specifically because I'd had the milk chocolate for a year and didn't want it to go to waste. But unfortunately, I got lazy that night and didn't chop the chocolate nearly small enough, and it burned when I tried to melt it!!! It ruined a full pound of it -- one of my most frustrating baking experiences in a long time, needless to say. (The good news was that the caramel shortbread bars were fabulous with the bittersweet chocolate I ended up using after I got over my milk chocolate grief!:)
Emilie
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