• White (yes, I know some say it ain't chocolate, but I still prefer white)
• Any, as long as it contains liqueur or whisky
• Whatever, as long as it can be on my bread (springles, spread)
• Anything I can drink (Chocolate milk, Mozart Liqueur and Mozart liquor and crème de cacao)

• Carob¹

¹ “carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate. Of course, the same arguments can as persuasively be made in favor of dirt.”
— Sandra Boynton, Chocolate: The Consuming Passion (quote sourced from here)

SCNR :-)

in favor of dirt

You and your dirty jokes, Athanasius.

I've had carob covered wafers before. Not quite as good as chocolate, but not too bad.

• Plain
• Filled