Nutrition report ready

Bonbons au chocolat fourrés au caramel

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score E

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Bonbons au chocolat fourrés au caramel

175 g in Bonbons Barcode 2007030037400
Bad nutritional quality

Bonbons au chocolat fourrés au caramel provides 506 kcal per 100 g, with 46 g of sugars and 5.2 g of protein. Its Nutri-Score is E. It is listed in the Bonbons category and comes in a 175 g pack.

Nutrient levels per 100 g

Fat
29 g · High
Saturated fat
19 g · High
Sugars
46 g · High
Salt
0.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 506 kcal 535 −5%
Total fat 29 g 33.1 −12%
Saturated fat 19 g 18.8
Carbohydrates 56 g 52 +8%
Total sugars 46 g 46.2
Dietary fiber 2 g 3.1 −36%
Protein 5.2 g 6 −13%
Salt 0.3 g 0.2 +47%

Category average across 3704 Bonbons products on Foodmetria.

Compared with other bonbons

Calories lower 28%
Sugars lower 44%
Salt higher 15%
Saturated fat higher 40%
Protein top 62%
Fiber top 62%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
175 g
Labels & certifications
NutriscoreNutriscore Grade EPEFCRainforest Alliance
Sold in
Belgium
Barcode
2007030037400

Prices reported by shoppers

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Frequently asked questions

How many calories are in Bonbons au chocolat fourrés au caramel?

Bonbons au chocolat fourrés au caramel contains 506 kcal per 100 g.

How much sugar is in Bonbons au chocolat fourrés au caramel?

Bonbons au chocolat fourrés au caramel has 46 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Bonbons au chocolat fourrés au caramel healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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