The quality of the ingredients in this will change the flavor tremendously. I typically keep a few different cocoa powders on hand. The standard brand cocoa I use when it doesn't matter. For a real dessert I like a nice organic chocolate or a black velvet chocolate. If I make two batches with different additions, I'll sometimes use different cocoa powders for each. It enhances the flavor, and also changes the look and texture. Black Velvet, for example, tends to be darker and richer. Get fancy, have fun, that's what desserts are for.