Plaisir chocolat au lait d'amande

by Leader Price 400 g (4 x 100 g) in Non-dairy desserts Barcode 3263859669416
Average nutritional quality

Plaisir chocolat au lait d'amande by Leader Price provides 97 kcal per 100 g, with 13 g of sugars and 1.2 g of protein. That is 25% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Non-dairy desserts category and comes in a 400 g (4 x 100 g) pack.

Nutrient levels per 100 g

Fat
3.2 g · Moderate
Saturated fat
0.8 g · Low
Sugars
13 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 97 kcal 134 −28%
Total fat 3.2 g 6.6 −51%
Saturated fat 0.8 g 4.4 −82%
Carbohydrates 15 g 16.2 −8%
Total sugars 13 g 10.4 +25%
Dietary fiber 1.8 g 1.5 +23%
Protein 1.2 g 2 −39%
Salt 0.1 g 0.1 −26%

Category average across 379 Non-dairy desserts products on Foodmetria.

Compared with other non-dairy desserts

Calories lower 36%
Sugars higher 22%
Salt lower 45%
Saturated fat lower 33%
Protein top 58%
Fiber top 27%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
400 g (4 x 100 g)
Labels & certifications
Sustainable farmingUTZ CertifiedUTZ Certified Cocoa
Sold in
France
Barcode
3263859669416

Prices reported by shoppers

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Frequently asked questions

How many calories are in Plaisir chocolat au lait d'amande?

Plaisir chocolat au lait d'amande contains 97 kcal per 100 g.

How much sugar is in Plaisir chocolat au lait d'amande?

Plaisir chocolat au lait d'amande has 13 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Plaisir chocolat au lait d'amande healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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