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Hot chocolate Bomb
Hot chocolate Bomb by Frankford is listed in the Hot chocolate bomb category. It is classified as NOVA 4 (ultra-processed food). It comes in a 1.23 oz (35g) pack. Contains: gelatin, milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 bomb
| Nutrient | Per 100 g |
|---|---|
| Total fat | 10 g |
| Saturated fat | 6 g |
| Total sugars | 20 g |
| Added sugars | 18 g |
| Dietary fiber | 1 g |
| Protein | 2 g |
| Salt | 25 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
SUGAR, COCOA BUTTER, WHOLE MILK POWDER, COCOA MASS, MARSHMALLOWS (SUGAR, GLUCOSE SYRUP, GELATIN, SORBITOL, MODIFIED FOOD STARCH, DEXTROSE, ARTIFICIAL FLAVOR, TETRASODIUM PYROPHOSPHATE), EMULSIFIERS (SOY LECITHIN, PGPR), VANILLA EXTRACT. CONTAINS: MILK, SOY. BB JUN 2027 LOT 5234W1 CHOCOLATE MADE IN BELGIUM. MOLDED AND PACKED IN CHINA. MARSHMALLOWS MADE IN CHINA.
- Allergens
- GelatinMilkSoybeans
Additives 7
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 1.23 oz (35g)
- Serving size
- 1 bomb
- Labels & certifications
- Made in Belgium
- Sold in
- United States
- Barcode
- 0514010014884
Prices reported by shoppers
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Frequently asked questions
How much sugar is in Hot chocolate Bomb?
Hot chocolate Bomb has 20 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Hot chocolate Bomb healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Hot chocolate Bomb vegan?
Based on its ingredient list, it is not vegan.
What allergens does Hot chocolate Bomb contain?
According to the label data it contains: Gelatin, Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated November 18, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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