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Chocolat noir Pâte d'amande - Côte d'Or - 150 g

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Chocolat noir Pâte d'amande - Côte d'Or - 150 g

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Barcode: 7622300311902 (EAN / EAN-13)

Common name: Chocolat noir fourré (74 %) massepain

Quantity: 150 g

Packaging: Cardboard, Tray, fr:Papier alu

Brands: Côte d'Or, Mondelez International

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Dark chocolates, Filled chocolates, Chocolates stuffed with almond paste, Filled dark chocolates

Labels, certifications, awards: Fair trade, Cocoa Life, Green Dot, Rainforest Alliance

Stores: Super U, Magasins U, Carrefour market

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    14 ingredients

    sugar, almonds (24%), cocoa paste, humectant (sorbitol syrup), cocoa butter, glucose syrup, concentrated butter, emulsifier (soy lecithin), flavouring, stabilizer (invertase), skimmed lai powder
    Allergens: Milk, Nuts, Soybeans
    Traces: Gluten, Nuts, Peanuts

Food processing

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    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
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant

    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

  • E1103 - Invertase

    Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E420ii - Sorbitol syrup

    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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butterfat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:lai-ecreme-en-poudre

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Sucre, amandes 24%, pâte de cacao, humectant (sirop de sorbitol), beurre de cacao, sirop de glucose, beurre concentré, émulsifiant (lécithine de soja), arôme, stabilisant (invertase), lai écrémé en poudre
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 24 - percent_max: 76
    2. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 24 - percent: 24 - percent_max: 24
    3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 24
    4. humectant -> en:humectant - percent_min: 0 - percent_max: 24
      1. sirop de sorbitol -> en:e420ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 24
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 17.3333333333333
    6. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13
    7. beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 10.4
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 8.66666666666667
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 8.66666666666667
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 5
      1. invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. lai écrémé en poudre -> fr:lai-ecreme-en-poudre - percent_min: 0 - percent_max: 5

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 24

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

    Positive points: 5

    • Proteins: 3 / 5 (value: 6, rounded value: 6)
    • Fiber: 5 / 5 (value: 4.8, rounded value: 4.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 24, rounded value: 24)

    Negative points: 21

    • Energy: 5 / 10 (value: 1941, rounded value: 1941)
    • Sugars: 10 / 10 (value: 54, rounded value: 54)
    • Saturated fat: 6 / 10 (value: 7, rounded value: 7)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Nutritional score: (21 - 5)

    Nutri-Score:

  • icon

    Nutrient levels

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      Sugars in high quantity (54%)

      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%)

      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     		As sold
    per serving (25 g)     		Compared to: Chocolates stuffed with almond paste
    Energy 1,941 kj
    (464 kcal)     		485 kj
    (116 kcal)     		-7%
    Fat 22 g 5.5 g -23%
    Saturated fat 7 g 1.75 g -41%
    Carbohydrates 58 g 14.5 g +14%
    Sugars 54 g 13.5 g +16%
    Fiber 4.8 g 1.2 g -10%
    Proteins 6 g 1.5 g -16%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 24 % 24 %
    Cocoa (minimum) 46 % 46 % -7%
Serving size: 25 g

Environment

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by aleene, boism, camillem, cestki13, date-limite-app, didierg, ecoscore-impact-estimator, hadrien01, inf, kiliweb, magasins-u, manu1400, moon-rabbit, packbot, quechoisir, quentinbrd, raphael0202, smoothie-app, tacite, teolemon, versgui, vinidoo, yuka.RjdFWkRyVmZ2K0Vha3N3QnJ3SHdwT2x2NTZLbGVtK2RDK3NnSVE9PQ, yuka.U29JeE1ac0lpOUkzdzhFNjR3cmV5dXhRNnEycURYbWNGc2tkSVE9PQ, yuka.YjZ3YlFLb29oTk1QZ1BKdndUcU84UDlWNlpEemVqMldEZHBNSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkBnbd7zuhLtPkLlxnSM9umxNKTzaNZR25SmI6g.

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