Isabel - Choba choba - 91g

Barcode: 0742832348096 (EAN / EAN-13) 742832348096 (UPC / UPC-A)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Product characteristics

Quantity: 91g

Packaging: Papier

Brands: Choba choba

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, fr:Plaque de chocolat

Origin of ingredients: Dominican Republic, Paraguay, Peru

Stores: Nature en Vrac

Countries where sold: Switzerland


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
ZUTATEN: Kakaobohnen (Alto Huayabamba Tal - Peru), Rohrohrzucker (Paraguay), Kakaobutter (Dominikanische Republik), Blutorangencrisp (Zucker, Orangenfruchtpulver, Säuerungsmittel: Zitronensäure).

If this product has an ingredients list in English, please add it. Edit the page

Traces: Milk, Nuts, Soybeans

Ingredients analysis:

→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

We need your help!

Nutrition facts

NutriScore color nutrition grade


⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.

Nutrient levels for 100 g

39 g Fat in high quantity
0.03 g Salt in low quantity

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) 566 kcal
Energy 2,368 kj
(566 kcal)
Fat 39 g
Carbohydrates 46 g
Proteins 4.6 g
Salt 0.03 g
Sodium 0.012 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %


Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling

Data sources


Product added on by volvox
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlnV4VcjFp23cLzXtq02B-e6XcLXyW81V342mDqs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.