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Sweet cocoa-coated biscuit dragée with crunchy center
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (small) of Cocoa biscuit dragée (30 g) has 150 calories. That works out to 500 calories per 100 g. It contains 19.8 g of carbs, 2 g of protein, 7.2 g of fat and 1.1 g of fiber. Its 0.1 mg of Copper covers 7% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (small) · 30 g
150
KCAL / 30G
Carbs
19.8g
· 7% DV
Protein
2g
· 4% DV
Fat
7.2g
· 9% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 5% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 150 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.03 g | |
| Sodium | 54 mg | 2% |
| Total carbohydrate | 19.8 g | 7% |
| Fiber | 1.1 g | 4% |
| Protein | 2 g | 4% |
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 serving (small) | 30 g | 150 kcal |
| 1 piece (mini) | 4 g | 20 kcal |
| 5 piece (small) | 20 g | 100 kcal |
| 8 piece (medium) | 32 g | 160 kcal |
| 1 pack (mini) | 40 g | 200 kcal |
| 12 piece (large) | 48 g | 240 kcal |
| 1 pack (small) | 80 g | 400 kcal |
| 1 cup (whole) | 95 g | 475 kcal |
| 100 g | 100 g | 500 kcal |
Calculated from 500 calories per 100 g.
A cocoa biscuit dragée is a small confection with a crunchy biscuit center and a cocoa-containing outer coating. Its shape, coating thickness and exact ingredients vary between products.
Usually, the coating contains cocoa or a cocoa-based ingredient, but the recipe can differ by brand. The name describes the style of confection rather than a single standardized recipe.
The center is crunchy because it is made from a dry biscuit surrounded by a coating. Exposure to air or moisture can soften the biscuit and take away some of that crisp texture.
Small biscuit pieces are coated in successive layers of a cocoa-containing mixture until they form bite-sized dragées. Manufacturers can use different coating ingredients and processes, so the result is not identical across brands.
It may contain a small amount of caffeine if its coating includes cocoa, but the amount depends on the recipe. Cocoa also contains theobromine, and this confection is not a reliable source of either stimulant.
Store a cocoa biscuit dragée in a sealed container in a cool, dry place. Humidity can soften the biscuit center, while heat can melt or dull the coating.
You can freeze a cocoa biscuit dragée, but it may lose some of its crispness when thawed. Moisture can form on the coating during temperature changes, so airtight packaging and gradual thawing help protect its texture.
Yes. Coat small, dry biscuit pieces with melted chocolate or another cocoa-based coating, then let them set separately on baking paper. Homemade versions may have a less even coating than commercially made dragées.
Yes, older children can eat a cocoa biscuit dragée as a sweet snack. Its small, firm pieces can be a choking hazard for young children, so serve an age-appropriate texture and supervise them.
Yes, its sweet coating and crunchy biscuit center pair well with coffee, including espresso or a milder brew. The confection is sweet, so many people prefer it alongside unsweetened coffee.
Vitamins
B2
0.04mg · 3% DV
Vitamin E
0.36mg · 2% DV
B5
0.11mg · 2% DV
B3
0.33mg · 2% DV
Minerals
Copper
0.07mg · 8% DV
Manganese
0.14mg · 6% DV
Phosphorus
41mg · 6% DV
Iron
0.72mg · 4% DV
Sodium
54mg · 2% DV
Potassium ⭐
72mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 150 calories in 1 serving (small) (30 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.
Cocoa biscuit dragée is a small confection with a crunchy biscuit centre covered in a sweet cocoa coating. It is made as a bite-sized treat rather than a meal, and is one of the many biscuit-and-coating sweets sold in confectionery shops and snack aisles; no particular place of origin is specified.
The coating brings sweetness and a cocoa flavour, while the centre stays crisp. It works as an occasional snack with tea or coffee, or as a small sweet after a meal. Nutritionally, it is energy-dense and provides mostly carbohydrate and fat; 100 g contains 500 kcal. If you want to keep the treat modest, serve a small portion and pair it with unsweetened tea or coffee.
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 4
Ultra-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
3.6g
MONOUNSATURATED
2.25g
POLYUNSATURATED
0.93g
Omega 6:3 ratio 84:1
Above the ideal 4:1 (84:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.