Comparison

Chocolat lait crispy vs Chocolat au LAIT

Overall, Chocolat au LAIT has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 1.

Nutrition per 100 g

NutrientChocolat lait crispyChocolat au LAIT
Nutri-Score e e
NOVA group 3 4
Calories 568 kcal 503 kcal
Fat 37 g 25 g
Saturated fat 23 g 15 g
Sugars 47 g 50 g
Salt 0.3 g 0.5 g
Fiber — 2 g
Protein 7.4 g 8.8 g
Additives01
AllergensMilkGluten, Milk, Soybeans

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Chocolat au LAIT has 11% fewer calories (503 kcal vs 568 kcal).
  • Chocolat au LAIT has 32% less fat (25 g vs 37 g).
  • Chocolat au LAIT has 35% less saturated fat (15 g vs 23 g).
  • Chocolat au LAIT has 16% more protein (8.8 g vs 7.4 g).
  • Chocolat lait crispy is less processed (lower NOVA group).
  • Only Chocolat au LAIT lists: Gluten, Soybeans.

Ingredients

Chocolat lait crispy

sucre de canne*, beurre de cacao*, LAIT entier en poudre* 22%, pâte de cacao*, céréales soufflées* 5% (maïs, riz*, sucre de canne*, sel). *Ingrédients agricoles issus de l'Agriculture Biologique. Traces possibles de fruits à coque.

Chocolat au LAIT

Sucre, beurre de cacao, _lait_ écrémé en poudre, farine de riz 9,7%, pâte de cacao, _lactosérum_ en poudre, matière grasse de _lait_ anhydre, malt de _blé_, farine de maïs, gluten de _blé_, émulsifiant : lécithines, dextrose, sel. Cacao : 30% minimum. Peut contenir des traces de fruits à coque.

FAQ

Which is healthier: Chocolat lait crispy or Chocolat au LAIT?

Overall, Chocolat au LAIT 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 has fewer calories: 503 kcal versus 568 kcal per 100 g.

Which has less sugar?

Chocolat lait crispy has less sugar: 47 g versus 50 g per 100 g.

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