Dan, I think you are in the very good path.
For everyday baking I Callebaut 56.8% It is the most commonly chocolate used in food industry including “fancy bakeries.” Readily available at wholesale amounts from restaurant supply stores.
I also use the Valrhonas from 64% to 72%, are all great, but yes, anything over 62% will give you a less sweet cake for you may want to somehow increase the sugar (using syrup, a sweeter frosting, etc). I reserve the Valrhonas for instances where chocolate is presented as chocolate as possible (not cooked or interacted).
I think most people won’t notice the difference between any of the good chocolates we have listed on this forum entry when baked in the cake. Never less when the flavor is masked with a rich butter cake or syrup/liquor enhanced.
When I do chocolate decorations, like lattices, elmo’s mouth, chocolate praline, then I allow Valrhona. Otherwise, if a customer requests valrhona all the way, then they have to pay the $$$.
Another chocolate I like to use as chocolate as possible is the Italian Amadei. It is EXTRA-EXTRAORDINARY!