@liz — I agree! One of my favorites is not on this list, Guittard's Cocoa Rouge. Really remarkably tasty.
Unfortunately, there are some common misconceptions about cocoa liquor and powder that are repeated here. One of them is about the concept of cocoa liquor drying out. There is no moisture to speak of in chocolate. As the mass cools down the fat (cocoa butter) crystallizes and that's why and how it hardens. The same thing is true for other foods, butter for example. The butter does not dry out when it cools, the fat crystallizes. One difference between cocoa butter and dairy butter is the temperature at which this happens.