Waaahhhhhh! I wan my cocoa!

Joke aside, I prefer to go with the cocoa rather than chocolate because it's less brand sensitive. Well, to my experience anyway. The typical baker's chocolate ends up being kinda weak unless you add a lot more, where something that's (relatively) better made takes less. But even generic cocoa compared to fancy imported stuff works with the same amount.

Could just be me, I dunno.