Palet Tsangana 82% cacao

by Medicis Barcode 3340390002626
Not enough data to compute
Ultra-processed food

Palet Tsangana 82% cacao by Medicis provides 582 kcal per 100 g, with 15.5 g of sugars and 9.2 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: molluscs.

Nutrient levels per 100 g

Fat
48.1 g · High
Saturated fat
30.1 g · High
Sugars
15.5 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 582 kcal
Total fat 48.1 g
Saturated fat 30.1 g
Carbohydrates 19.7 g
Total sugars 15.5 g
Added sugars 2.6 g
Protein 9.2 g
Salt 0 g

Ingredients

Ingrédlents: Pate de cacao Madagascar plantation Robert, ,ore, beurre de cacao, 4mulsifiant : 16olthine te 8OJA, agents d'enrobage (gomme araL'que, sirop de glucose, E904),Peut contenir es traces de lelt, frults , coque et Chocolat pur beurre de cacao, % m,Imum de cacao 82%, d'album, d'oouf,

Not veganNot vegetarian
Allergens
Molluscs

Additives 1

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

Product details

Sold in
France
Barcode
3340390002626

Prices reported by shoppers

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Frequently asked questions

How many calories are in Palet Tsangana 82% cacao?

Palet Tsangana 82% cacao contains 582 kcal per 100 g.

How much sugar is in Palet Tsangana 82% cacao?

Palet Tsangana 82% cacao has 15.5 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Palet Tsangana 82% cacao healthy?

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

Is Palet Tsangana 82% cacao vegan?

Based on its ingredient list, it is not vegan.

What allergens does Palet Tsangana 82% cacao contain?

According to the label data it contains: Molluscs. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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