From a former professional: the "right" taste for chocolate is whatever it tasted like when you were growing up, wherever that was. In the UK, that means Dairy Milk or Galaxy. Those exact same bars will taste slightly different in Ireland, and completely different in Poland. For those people, they're "right". For a UK resident, not so much.
Also, "chocolate" is one word used to describe what are really quite a few different kinds of product.
If you're going to get purist about it, "proper" chocolate is a cocoa bean ground up and added to hot water to make a bitter, cocoa suspension. It's horrible, IMO, but that's what the Aztecs did with it.
"Cocoa" as you know it has been alkalised (had the pH adjusted from about 5 to 7). It adjusted the colour and makes the flavour less bitter. If since 2003 you've eaten a product from the company I worked for, it was alkalised using a process I designed. The powder is mainly sold as a baking ingredient, although people do still make drinks with it I'm told.
"Drinking chocolate" is just cocoa powder coated with sugar and maybe a little vanilla. Better for drinks.
"Milk chocolate" is what it sounds like - cocoa products (solids and fats) mixed with sugar and milk and usually other fats to make the product most people think of when you say "chocolate".
"Chocolate", proper, is dark, has no milk, and has varying levels of proportion of solids. Raw cocoa beans are about 45% cocoa solids (the rest fat, i.e. cocoa butter), so to make the high solids product you're actually removing cocoa butter from the mix. Some people go for 70% solids, even 85% or 90%. This is very, VERY bitter and dries your mouth out. It's an odd product for people with odd tastes, again IMO.
Finally, there's "White Chocolate", which IMO is an abomination which doesn't deserve the name because it's literally just a bar of fat and sugar with no cocoa solids at all (usually cocoa fat, though). Ugh.