Nutrition report ready

Création Rocher Lait

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Lindt product.

NOVA 4

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Création Rocher Lait

by Lindt 150g in Filled milk chocolates Barcode 3046920043663

Chocolat au lait extra-fin, fourré aux pralinés amandes et noisettes et aux noisettes croustillantes

Not enough data to compute
Ultra-processed food
Green-Score
e
Environmental impact estimate

Création Rocher Lait by Lindt is listed in the Filled milk chocolates category. It is classified as NOVA 4 (ultra-processed food). It comes in a 150g pack. Contains: gluten, milk, nuts, soybeans.

Nutrition facts

Nutrient Per 100 g Category avg
Added sugars 53.4 g 43.3 +24%

Category average across 722 Filled milk chocolates products on Foodmetria.

Ingredients

sucre, beurre de cacao,pralinés aux amandes et aux noisettes (amandes, sucre, noisettes) 13%, poudre de lait, pâte de cacao, noisettes 5%, lactose, matière grasse végétale, poudre de lait écrémé, émulsifiant : lécithine de soja, extrait de malt d'orge, beurre laitier concentré, café, arôme : vanille

May contain palm oilNot vegan
Allergens
GlutenMilkNutsSoybeans

Additives 2

E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
150g
Sold in
France
Barcode
3046920043663

Prices reported by shoppers

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Frequently asked questions

Is Création Rocher Lait healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Création Rocher Lait vegan?

Based on its ingredient list, it is not vegan.

What allergens does Création Rocher Lait contain?

According to the label data it contains: Gluten, Milk, Nuts, Soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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