This is a very interesting question and beyond the scope of my knowledge. I have been using only 60-65% chocolate of two types: Callebaut (least expensive) and Valrhona (most expensive). I have been using Callebaut for recipes where other ingredients and flavors are present and in competition (most cakes, buttercreams). I use Valrhona for recipes where chocolate is the main and perhaps only ingredient (flourless cakes, ganache, rose leaves).
I use ‘recycled’ chocolate from bad batches of nut brittle bars for the cakes where people are not label demanding about chocolate and just want a ‘chocolate cake.’
Albert Uster is carrying a lower priced chocolate, of fairly good quality, many bakeries are switching to this. The brand is Orchid. Mostly made in Asia (ie Singapore) it is less expensive than the Belgian or French counterparts.
I also use chocolate essence from France, this really gives a lift on flavor, specially when lower grade chocolate or cacao is used.
I have never used 100% chocolate, once i tried a 85% valrhona and it tasted like medicine. But I am assuming you are using it mixed with other things, added sugar, etc. Chocolate makers must stock 100% for their confectionery making right?