Come on, venture out, the intense flavors of dark chocolate and semi-sweet can soothe even the most irritable of beasts. For snacking, start with dark chocolate that has 50% cocoa, this will have enough sweetness to get that sugar fix as well. For baking, semi-sweet and bittersweet are typically the best options anyway, as milk chocolate can overpower a recipe. 

Use caution when shopping for chocolate, as many dark and semi-sweet chocolates do in fact contain milk (i.e. milk solids, butter oil, milk).  Also, for the highly sensitive, be aware that most chocolate is made on shared equipment, and therefore at risk for cross-contamination with milk chocolate.  Consult our Product Lists for several brands of non-dairy and dairy-free chocolates for baking and snacking.

Two dairy-free brands that I like (manufacturer's note that they are made on dedicated dairy-free equipment) are the Scharffen Berger Home Baking Bars (use caution, some of the other Scharffen Berger dark products are made in a different factory that contains milk), and Tropical Source Dark Chocolate Bars.

Two excellent brands that are widely distributed in a variety of flavors are Endangered Species and Chocolove. The dark chocolate lines from both of these companies are made without dairy ingredients, though cross-contamination is possible from their shared equipment.