Protein chocolate, without the apology
15 July 2026 · 5 min read
Ten grams of protein in twelve grams of pleasure. The hard part was refusing to make it taste healthy.
Protein confectionery usually announces itself. There is a chalkiness, a certain drying finish, and a flavour that reads as compensation.
Protein is a texture problem
Whey on its own goes gritty in chocolate and pulls water out of the fat phase. Blending it with pea protein and grinding finer than we would for cocoa solids fixes most of it; the rest is fat, which is why this cube carries more cocoa butter than the others.
Sweetness had to come down, not up
The instinct is to add sugar to cover the protein. It makes it worse: you get sweet chalk. We took sugar out and let roasted almonds and pumpkin seeds do the work instead.
Why it is bigger
Eighteen grams rather than twelve. Ten grams of protein will not fit in a twelve-gram cube without becoming a supplement, and we would rather change the dimensions than change what it is.
More than chocolate. A better you.
