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Small, drop-shaped chocolate; commonly used in desserts and cookies.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
480
KCAL / 100G
Carbs
62g
· 52%
Protein
5.5g
· 5%
Fat
23g
· 43%
Fiber
6.5g
Vitamins
Biotin
2µg · 7% DV
B2
0.08mg · 6% DV
Vitamin E
0.7mg · 5% DV
B5
0.2mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Magnesium
70mg · 17% DV
Phosphorus
120mg · 17% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
13g
MONOUNSATURATED
7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Chocolate can turn thick and grainy if even a little water gets into it or if it overheats. Melt it gently over a bain-marie or in short microwave bursts, stirring between each burst.
Yes. Many chocolate chips are formulated to hold their shape during baking, although they soften inside. This is why they often look intact even in a fully baked cookie.
Yes, but chopped couverture melts into larger, more irregular pools. Chips are the more convenient choice when you want even distribution and visible pieces throughout baked goods.
Keep them in an airtight container in a cool, dry cupboard away from sunlight. Humidity and strong-smelling foods can affect their texture and flavour.
Yes, chocolate chips freeze well in a sealed freezer-safe bag or container. Let the closed container return to room temperature before opening to reduce condensation on the chocolate.
Not necessarily. A pale coating can be fat bloom from temperature changes or sugar bloom from moisture; it is usually safe if stored properly, though the texture and appearance may be less appealing.
Coffee's roasted, slightly bitter notes balance the sweetness of chocolate. Unsweetened or lightly sweetened coffee is especially useful for keeping the overall flavour from becoming overly sweet.
A small amount may work as a quick treat, but their fat content can feel heavy for some people before intense exercise. Avoid a large serving right before training and use your own digestion as a guide.
Chocolate may contain small amounts of caffeine and theobromine, which can disturb sleep in sensitive people when eaten late. A habitual sweet snack before bed can also encourage unnecessary grazing.
People with dairy or soy allergies should check the label carefully, including any cross-contact statement. Chocolate can also trigger symptoms in some people with reflux, migraines, or individual chocolate sensitivity.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.