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Sweetened, cocoa-based, packaged chocolate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
59g
· 44%
Protein
7g
· 5%
Fat
30g
· 51%
Fiber
3.5g
Vitamins
B2
0.25mg · 19% DV
B12
0.2µg · 8% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
170mg · 24% DV
Magnesium
80mg · 19% 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
18g
MONOUNSATURATED
9g
POLYUNSATURATED
1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Keep chocolate in a cool, dry, dark place away from strong-smelling foods. Refrigeration is usually unnecessary, since rapid temperature changes can cause a white coating on the surface.
Usually not. The coating is commonly fat bloom or sugar bloom, caused by storage conditions; it may affect appearance and texture but does not usually make properly stored chocolate unsafe to eat.
When resealed tightly, chocolate will often retain good quality up to its best-before date. Heat, humidity, and air exposure can make its flavor fade and surface changes appear sooner.
Yes, but wrap it tightly and place it in an airtight container to protect it from moisture and odors. Thaw it gradually, first in the refrigerator and then at room temperature, to reduce condensation.
A small portion can provide convenient carbohydrate before activity, but its relatively high fat content may feel heavy if eaten in a large amount right before intense exercise. It is usually better as a small snack than as a primary recovery food.
It can, particularly with higher-cocoa chocolate, which contains theobromine and some caffeine. People who are sensitive to stimulants may prefer it earlier in the day and avoid large portions close to bedtime.
The flavors pair well, but combining them can increase stimulant effects in people sensitive to caffeine. If it causes jitteriness, reflux, or trouble sleeping, choose a smaller portion or have it earlier in the day.
Fruit and nuts add volume, texture, and nutrients that can make a chocolate snack feel more satisfying. This pairing may also help you enjoy a smaller amount of chocolate rather than eating directly from the pack.
Dark chocolate usually has a more intense cocoa flavor and less sweetness, while milk chocolate is creamier because it contains milk ingredients. The exact cocoa, sugar, and milk content varies substantially by brand, so check the label when comparing products.
People with a milk allergy should check the ingredient list and any cross-contact warning carefully. Those with reflux, migraine triggers, caffeine sensitivity, or conditions requiring blood-sugar management may also need to consider portion size and timing.
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.