Thank you!
Well, I just know that some people did that and nobody seemed to be bothered by it - haven’t thought about it too much, though. I always ordered the stuff from Huel directly.
But yes, it is a problem if you don’t like what you ordered, mainly because you get really big bags and always have to buy powder for at least 62 Euros. For Black Edition even more. I think that is the main reason why so many people still prefer other companies despite of the lower quality of their products.
1 Like
No discussion.
That falvour is awful.
I had to eat the bag I ordered really cold and without bereathing to not taste it.
I end it and I only use vanilla Black powder now.
3 Likes
Couldn’t agree more. I have no idea what they have done with this flavour but it is by far the worst. I find all the others totally fine but this one is horrible.
1 Like
I have yet to try vanilla
It tastes NOTHING like chocolate. Its just the strangest flavour ever!
3 Likes
Chocolate is to Black Edition what Berry is to v3 – pretty divisive that people either love or hate – doesn’t seem to be any middle ground. Not falling for this one this time though – bought products in the past out of curiosity to see what all over the top theatrics and drama was about (Euro RTD turned out to basically taste the same but not blended as comprehensively as the US one and v3 chocolate tasted exactly like what it was flavoured with – cocoa) so will have to let the Marmite status quo of Black Chocolate stand 
3 Likes
So true. I read with mild amusement some of the comments about BE Chocolate because that is literally the only powder I use!
2 Likes
I too find the black chocolate flavour tastes nothing like chocolate. I add Sweet Freedom Choc Shot to improve the flavour which helps but still doesn’t exactly transform it into a delicious chocolate shake.
to each to his/her own, I just love black edition chocolate 
3 Likes
4 Likes
I am a big fan of Black Edition Chocolate it tastes like cocoa powder. BEC has been my favourite flavour that was until Coffee & Caramel arrived earlier this week. This stuff is amazing 
1 Like
This fills me with hope @Peas as I am down to my last few powders and will be placing an order soon. Think I’ll chuck in a coffee caramel too.
That said, hot & savoury, I mean I could basically live off the TGC variant!
1 Like
I 
Black Edition coffee caramel
1 Like
Yeah! Caramel coffee is awesome! 
3 Likes
The problem with chocolate flavours is that the vast majority of people neither know what it is or how to describe it.
Humans in general have a very poor capacity to describe anything without attaching it to something else. We get around this with colours by assigning properties to them such as a green apple, salmon pink or blue suede shoes. This helps the brain process what it’s seeing faster and because these terms are well established culturally, we all roughly know what it means. This is despite the point that apples are not always green and to a colour blind person, they can even be blue.
Tastes and smells are even harder because they can be even more nuanced and we rely more heavily on memory rather than descriptives. Unless the taste referred to is fairly constant, it’s pretty difficult – for example you could say quite definitively something tastes of coconut because coconut has a fairly narrow range of tastes. Chocolate on the other hand has a huge spectrum of different tastes.
When someone complains on here that Huel doesn’t taste like chocolate – they are most likely referring to a Mars Bar or Dairy Milk. The thing is, with products like those or even a delicious chocolate milk shake – it’s not the chocolate that makes it taste delicious – its shed loads of sugars, fats and dairy.
Let’s take a typical restaurant chocolate shake – you’re looking at (on average)
- 22-28g of fats
- a whopping 120-125g of sugar (4 times your healthy daily limit)
- 90mg of cholesterol
- a quarter of your daily sodium intake for good measure.
The chocolate component comes in the form of a syrup that contains a tiny amount of processed cocoa boosted by amongst other things
- (more) sugar
- corn syrup
- glycerine
- vegetable juice
- flavourings
- (more) salt
- Vanillin (artificial vanilla flavouring)
In the overall drink, the actual amount of cocoa solids represents about half of 1 percent of the volume.
So no – chocolate doesn’t taste like a Mars Bar or Dairy Milk – it tastes bitter and quite earthy in its natural state which, ironically, is what some of the more objective and less entitled/hysterical complaints about the taste of V3 Chocolate, Black Chocolate and RTD Chocolate described it as.
I would have put good money on that before even trying it 
4 Likes
Brilliant post @Phil_C i am in awe.
Thanks @Phil_C Scary stuff for sure. I’ll stick with plain old cacao powder for my chocolate fix, although tbh I don’t crave chocolate these days.
BTW - a standard 50g Mars bar has 8.5g fat ingredients (butter, sunflower oil, palm fat, milk fat) and 30.5g of refined sugar that leaves just 11g for all the other ingredients (soya lecithin, skimmed milk powder, whey powder, egg white powder and hydrolysed milk protein). Mars does not publish how much cocoa is used in the bars but it’s certainly less than the EU mandates a product has to have to be legally described as chocolate (30%).
Dairy Milk fairs a little better with its actual cocoa content including – mostly -cocoa butter (20%) but that still falls below EU minimum standards – the fats and sugars are also high 30% and 56% respectively – but has less additives and emulsifiers than the Mars bar.
Hershey’s consistently comes last in the ingredients league with its actual cocoa solids less than half of those commonly sold in the ROW.
@Tim_Huel looks like Cadbury are getting in on the Christmas Kryptonite action - damn them!
