Edit: You can have white chocolate and there is something called Carob, that's supposed to be similar to chocolate, but not quite... But apparently no one has figured out how to make a caffeine free chocolate. They can make a meatless bacon but they can't make a caffeine free chocolate. The food industry has FAILED in it's priorities.
I know about white "chocolate." Just like meatless bacon, the concept strikes me as an oxymoron. Nonetheless, the shop at the VA hospital carries Kit-Kats and Reese's Cups in white chocolate, and I usually indulge when I'm there (which is more often than I would prefer). As for carob -- for awhile I tried to use carb-coated raisins as snacks, but carob isn't chocolate. I don't care what anybody says -- it ain't the same.
Darker chocolate is better. Unfortunately, the darker the chocolate the more caffeine it has in it. I can't think of a better example of a lose-lose situation.