Share 'Guittard/callebaut/Valrhona ?'

I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing. I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm a…