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Warm pide bread topped with melted chocolate, sweet and filling
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Chocolate on pide (80 g) has 280 calories. That works out to 350 calories per 100 g. It contains 41.6 g of carbs, 5.6 g of protein, 10.4 g of fat and 2.4 g of fiber. Its 0.1 mg of Copper covers 16% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 80 g
280
KCAL / 80G
Carbs
41.6g
· 15% DV
Protein
5.6g
· 11% DV
Fat
10.4g
· 13% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 8% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 280 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 4.4 g | 22% |
| Trans fat | 0.04 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 41.6 g | 15% |
| Fiber | 2.4 g | 9% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 280 kcal |
| 1 slice (small) | 50 g | 175 kcal |
| 100 g | 100 g | 350 kcal |
| ½ piece (half) | 100 g | 350 kcal |
| 1 serving (medium) | 100 g | 350 kcal |
| 1 slice (large) | 120 g | 420 kcal |
| 1 slice (thick) | 150 g | 525 kcal |
| 2 slice (double) | 160 g | 560 kcal |
| 1 piece (whole) | 200 g | 700 kcal |
Calculated from 350 calories per 100 g.
Chocolate on pide is a sweet made by topping warm pide bread with melted chocolate. It is a processed dessert rather than a single standardized recipe, so bakeries and cafés may vary the bread, chocolate and toppings.
Yes, you can make Chocolate on pide with plain leftover pide. Warm the bread until soft, add chocolate and let it melt; avoid using pide that is stale or dried out, since it will stay tough beneath the topping.
Milk chocolate gives Chocolate on pide a sweeter, creamier taste, while dark chocolate makes the topping less sweet and more intense. Chopped chocolate or chocolate spread both work; warm the pide gently so the topping melts without scorching.
Chocolate on pide is not tied to one established regional recipe or a long-standing Turkish dessert tradition. It is a modern bakery or café-style sweet that combines pide bread with melted chocolate.
Chocolate on pide is usually served warm because the chocolate stays soft and the bread remains tender. As it cools, the chocolate can set and the pide may become less pleasant to eat, so serve it soon after warming.
Chopped hazelnuts, pistachios, banana slices and shredded coconut all pair well with Chocolate on pide. Add nuts while the chocolate is still soft so they stick, or use fruit just before serving to keep it fresh.
Store leftover Chocolate on pide in a covered container at room temperature and eat it the same day for the best texture. The bread can dry out as it sits, and refrigeration may make it firm.
Reheat Chocolate on pide gently in a low oven, checking it often until the bread is warm and the topping softens. In a microwave, use short bursts and check between them, since chocolate can overheat quickly.
Serve Chocolate on pide with unsweetened tea, coffee or fresh fruit. A plain drink or tart fruit balances the rich, sweet topping without adding another heavy dessert to the plate.
Use dark chocolate and a thinner layer of topping to make Chocolate on pide less sweet. You can also add sliced strawberries or banana; these bring fresh flavor without needing extra sweeteners.
Vitamins
B1
0.1mg · 8% DV
B2
0.1mg · 8% DV
B5
0.32mg · 6% DV
B3
0.96mg · 6% DV
Minerals
Copper
0.14mg · 16% DV
Sodium
256mg · 11% DV
Manganese
0.24mg · 10% DV
Selenium
5.6µg · 10% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 280 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chocolate on pide combines Turkish pide bread with chocolate spread or pieces, which soften and melt over the warm bread. The soft, chewy base makes a simple sweet: more a way to turn pide into dessert than a classic, established topping.
Serve it warm as a quick snack or informal dessert, cut into pieces to share with coffee or tea. It is filling and mostly carbohydrate; each 100 g provides 52 g of carbohydrates. For a lighter portion, use a thinner piece of pide and a modest layer of chocolate. Banana slices or berries add a fresh contrast.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
4.4g
MONOUNSATURATED
3.36g
POLYUNSATURATED
1.04g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.