Chocolat au lait fleur de sel vs 38% Milk Chocolate with Toffee & Sea Salt
Overall, Chocolat au lait fleur de sel has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 1.
Chocolat au lait fleur de sel
38% Milk Chocolate with Toffee & Sea Salt
Nutrition per 100 g
| Nutrient | Chocolat au lait fleur de se... | 38% Milk Chocolate with Toff... |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | — | 4 |
| Calories | 542 kcal | 561 kcal |
| Fat | 34 g | 35.5 g |
| Saturated fat | 21 g | 22.3 g |
| Sugars | 45 g | 51.2 g |
| Salt | 1.4 g | 0.5 g |
| Fiber | — | 2 g |
| Protein | 11 g | 5.7 g |
| Additives | 0 | 2 |
| Allergens | None listed | Milk, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Chocolat au lait fleur de sel has 12% less sugar (45 g vs 51.2 g).
- 38% Milk Chocolate with Toffee & Sea Salt has 61% less salt (0.5 g vs 1.4 g).
- Chocolat au lait fleur de sel has 48% more protein (11 g vs 5.7 g).
- Only 38% Milk Chocolate with Toffee & Sea Salt lists: Milk, Soybeans.
Ingredients
Chocolat au lait fleur de sel
Not available.
38% Milk Chocolate with Toffee & Sea Salt
Sugar, cocoa butter, skimmed milk powder, cocoa mass, butterscotch 10% (sugar, glucose syrup, butterfat, salt), butterfat, sea salt, emulsifier: soya lecithin (non GM), vanilla. Cocoa solids: 38% minimum in chocolate; Milk solids: 16% minimum.
FAQ
Which is healthier: Chocolat au lait fleur de sel or 38% Milk Chocolate with Toffee & Sea Salt?
Overall, Chocolat au lait fleur de sel has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Chocolat au lait fleur de sel has fewer calories: 542 kcal versus 561 kcal per 100 g.
Which has less sugar?
Chocolat au lait fleur de sel has less sugar: 45 g versus 51.2 g per 100 g.