Sorry to throw gravel in the gears. But yep, for me, the Black Chocolate is not a food, it’s a torture.
If it was just “ooh this isn’t very nice” I’d have said nothing.
It’s… well, I think I’ve made my thoughts clear on that one.
Xylitol reference was for the minty overtones in the flavour, They’re sufficiently intense that I had to check that the flavour wasn’t supposed to be mint chocolate…
But the main thing I don’t like is the overwhelming “artificial sweetner” flavour. A taste I associate with the earliest nastiest attempts to make sweeteners from the mid 1980s using saccarine and nothing else.
The “chemical” aftertaste honestly lasts for hours and didn’t go away until I ht the bathroom for some mouthwash. I couldn’t even taste my coffee, it was that bad.
The only reference I can really give is the effect that Magic Berries (Synsepalum dulcificum) have on the tastebuds. Take some, and for some hours everything you eat tastes sweet and slighly unusual.
But instead of sweet everything just tastes of chemistry instead of food.
I’m going to give the vanilla pop later today and cross my fingers it’s something to do with the chocolate itself. If not, then I’ll get hold of some 3.0 and try that.
For now though, there’s a chap in my office who’s been known to partake of the odd Huel lunch now and again. I’ll see how he gets on with the chocolatey doom.
Thanks for reaching out. It means a lot.