View full-size photo · Photo: Open Food Facts contributors, CC BY-SA
Chocolat au lait entier bio
Chocolat au lait entier bio by Art Grafik provides 543 kcal per 100 g, with 54.9 g of sugars and 7.1 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: nuts.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 543 kcal |
| Total fat | 31.9 g |
| Saturated fat | 20 g |
| Carbohydrates | 55.6 g |
| Total sugars | 54.9 g |
| Added sugars | 0 g |
| Protein | 7.1 g |
| Salt | 0.2 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
sucre de canne* lait entier en poudre , beurre de cacao*l masse de cacao*, émulsifiant : lécithine de tounesol*, arôme naturel de vanille Bourbonx, cacao : minimum. Produit issu de l'agriculture biologique Peut contenir des traces de fruits à coque et de composants de soja. A conserver au frais et au sec.
- Allergens
- Nuts
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- Organic
- Sold in
- France
- Barcode
- 4043651158924
Prices reported by shoppers
Loading prices…
Frequently asked questions
How many calories are in Chocolat au lait entier bio?
Chocolat au lait entier bio contains 543 kcal per 100 g.
How much sugar is in Chocolat au lait entier bio?
Chocolat au lait entier bio has 54.9 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Chocolat au lait entier bio healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Chocolat au lait entier bio contain?
According to the label data it contains: Nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
