Chocolate Plant-Based Protein Powder (71%)

What makes it taste of chocolate?

Cocoa powder, backed up by a natural chocolate flavouring. This is not a flavouring dropped onto a neutral base: the cocoa brings the bitterness and the colour with it. Pulse Protein adds no sugar, so the sweet note comes only from the steviol glycosides.

Chocolate or vanilla: which one should I start with?

Chocolate is the fuller of the two, bitter from real cocoa powder and dark in the glass. The vanilla from Pulse Protein is lighter and rounder, built on a natural vanilla flavouring with no cocoa at all. Chocolate handles water better; vanilla shows its better side with an oat drink.

How many servings are in this tub?

Sixteen servings of 30 g, the reference dose used by Pulse Protein. The 480 g format therefore suits someone drinking it a few times a week, or anyone alternating between several flavours. The powder is 71% protein, drawn from four different plant isolates rather than one.

Why has the powder gone hard in the tub?

Almost always because a damp spoon went into it. Cocoa-based powders take up moisture quickly and then cake. Close the lid firmly after each use and keep the Pulse Protein tub somewhere dry, away from light and heat. A perfectly dry utensil for scooping solves the problem outright.

How do I prepare it so it is not chalky?

Pour a large glass of water or plant drink in first, then tip in the 30 g of powder and shake for twenty seconds. With oat or almond drink the result is noticeably smoother. The Pulse Protein chocolate powder also folds into a porridge without any shaking at all.