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Dark Chocolate
Dark Chocolate by Karl Fazer provides 534 kcal per 100 g, with 49 g of sugars and 4.4 g of protein. That is 15% more sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Candy chocolate bars category. Contains: milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 534 kcal | 507 +5% |
| Total fat | 34 g | 29.3 +16% |
| Saturated fat | 20 g | 16.3 +22% |
| Carbohydrates | 51 g | 53.5 −5% |
| Total sugars | 49 g | 42.8 +15% |
| Protein | 4.4 g | 7.1 −38% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1145 Candy chocolate bars products on Foodmetria.
Compared with other candy chocolate bars
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
sugar, cocoa mass, cocoa butter, milk fat, emulsifier (soya lecithin), vanillin
- Allergens
- MilkSoybeans
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- Iceland
- Barcode
- 6411401015823
Prices reported by shoppers
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Frequently asked questions
How many calories are in Dark Chocolate?
Dark Chocolate contains 534 kcal per 100 g.
How much sugar is in Dark Chocolate?
Dark Chocolate has 49 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Dark Chocolate healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Dark Chocolate vegan?
Based on its ingredient list, it is not vegan.
What allergens does Dark Chocolate contain?
According to the label data it contains: Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated June 5, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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