arrow_upward

L'Œuf noir et ses petits Œufs - Moulage chocolat noir - Révillon - 300 g

L'Œuf noir et ses petits Œufs - Moulage chocolat noir - Révillon - 300 g

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! ×

Barcode: 3110845303413 (EAN / EAN-13)

Common name: Moulage de chocolat noir et assortiment de chocolats fourrés

Quantity: 300 g

Packaging: Plastic, Box, Cardboard

Brands: Révillon, Révillon Chocolatier

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Festive foods, Chocolate candies, Bonbons, Chocolates, Candies, Chocolate molds, Easter food, Assorted chocolate candies, Chocolate eggs, Easter eggs

Labels, certifications, awards: Green Dot

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    39 ingredients


    French: Chocolat noir (pâte de cacao, sucre, beurre* concentré, beurre de cacao, émulsifiant : lécithine de soja), chocolat au lait (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactose*, lactoserum* en poudre, émulsifiant : lécithine de soja), sucre, amandes, noisettes, beurre* concentré, graisses végétales (palme et palmiste), lait concentré écrémé sucré, humectant : sorbitol, sirop de sucre inverti, sirop de glucose, beurre de cacao, pâte de cacao, émulsifiant : monostéarate de glycérol, cacao maigre en poudre, lait écrémé en poudre, farine de blé, malt d'orge, sel, huile de tournesol, arômes naturels, arôme.
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: Eggs, Nuts, Peanuts

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm fat, Palm kernel fat
  • icon

    Non-vegan


    Non-vegan ingredients: Butterfat, Milk chocolate, Whole milk powder, Lactose, Whey powder, Butterfat, Sweetened condensed semi-skimmed milk, Skimmed milk powder
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients


    Chocolat noir (pâte de cacao, sucre, beurre* concentré, beurre de cacao, émulsifiant (lécithine de soja)), chocolat au lait (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lactose, lactoserum* en poudre, émulsifiant (lécithine de soja)), sucre, amandes, noisettes, beurre* concentré, graisses végétales de palme, graisses végétales de palmiste, lait concentré écrémé sucré, humectant (sorbitol), sirop de sucre inverti, sirop de glucose, beurre de cacao, pâte de cacao, émulsifiant (monostéarate de glycérol), cacao maigre en poudre, lait écrémé en poudre, farine de blé, malt d'orge, sel, huile de tournesol, arômes naturels, arôme
    1. Chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.869565217391304 - percent_max: 100
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. beurre* concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 20
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    2. chocolat au lait -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. lactoserum* en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.14285714285714
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. beurre* concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. graisses végétales de palmiste -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 12.5
    9. lait concentré écrémé sucré -> en:sweetened-condensed-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. humectant -> en:humectant - percent_min: 0 - percent_max: 10
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6.66666666666667
      1. monostéarate de glycérol -> en:glycerol-monostearate - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
    16. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. malt d'orge -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.76190476190476
    22. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 6.3, rounded value: 6.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 6 / 10 (value: 2238, rounded value: 2238)
    • Sugars: 9 / 10 (value: 42, rounded value: 42)
    • Saturated fat: 10 / 10 (value: 20, rounded value: 20)
    • Sodium: 0 / 10 (value: 16, rounded value: 16)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 25 (25 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (42%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.04%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chocolate eggs
    Energy 2,238 kj
    (535 kcal)
    -2%
    Fat 35 g +4%
    Saturated fat 20 g +1%
    Carbohydrates 46 g -14%
    Sugars 42 g -18%
    Fiber ?
    Proteins 6.3 g -3%
    Salt 0.04 g -79%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by beniben, moon-rabbit, openfoodfacts-contributors, quechoisir, rev-emc, yuka.SEtNTk52aFF2TmNiaWRvZTlCTFQvOUY0eXNhWmUxT1VHc2NZSVE9PQ, yuka.UkpJREhiWTZvZWhTeC9jZzB6UDJ5OEpIOTQ2SFJIaXhCUEFBSWc9PQ, yuka.WFo1YkU0ZFpwK1FEdzh3VTlDak00K053eTdHamZYSHJEZkFmSVE9PQ.

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