I used to eat Lindt and Chocolove dark chocolate, but they both have enough gluten in them to cause me a reaction. Lindt dark chocolate is made on shared equipment, and Chocolove must have cross-contamination in their vanilla powder, as it's the only suspicious ingredient and their website says they don't have any chocolates that contain gluten outright.
Now I eat Taza and Endangered Species dark chocolates. The Taza is especially wonderful because it's less processed. I've really grown to love it, and I crave chocolate less when I eat it.