Cacao Barry is reasonably priced, haven't looked at TCHO in a while. I'd say use what tastes good to you and figure out the pricing and marketing from there. As long as you're not melting down Askinosie bars or something $$$$$
There are sooo many variables and no one size fits all answer. Things to consider - where are you and what is your competition? If you are the first person in your area selling high-end chocolates, you may get some pushback on price, but if you're the fourth, then the first three have already done some of that consumer education on what good chocolate tastes like and what it costs. Location will also affect your labor cost. In west coast cities, labor cost has taken over food cost as the biggest expense. A sole proprietor can do it for love but when you have to pay someone $20/hr, the picture changes. If you want to ultimately get into stores, your wholesale price is usually half of retail - can you still make a profit at wholesale? If you just want a part time hobby selling directly then charge enough to make it worth your while but you don't have to worry about wholesale margins. Packaging costs can add up and remember packaging takes time too. I spent much of my day "off" yesterday stuffing 5-600 chocolate bars into envelopes at my dining room table. Easy and mindless but still takes time. Inclusions can help or hinder your cost as well. If your chocolate is $8/lb, something cheap like rice krispies or pretzels will lower your per-bar cost while pistachios, macadamias, or dried sour cherries will raise it.
