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Crispy wafer filled with dark chocolate cream
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Dark Chocolate Cream Wafer (30 g) has 156 calories. That works out to 520 calories per 100 g. It contains 17.4 g of carbs, 1.9 g of protein, 8.7 g of fat and 1.3 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 100 g
520
KCAL / 100G
Carbs
58g
· 21% DV
Protein
6.2g
· 12% DV
Fat
29g
· 37% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 5% · Fat 50%
Vitamins
Vitamin E
1.7mg · 11% DV
B2
0.13mg · 10% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Iron
4mg · 22% DV
Phosphorus
110mg · 16% DV
Magnesium
55mg · 13% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 520 calories in 100 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.
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
15g
MONOUNSATURATED
8.5g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 70:1
Above the ideal 4:1 (70:1).
A dark chocolate flavour or coating does not automatically make it comparable to a high-cocoa dark chocolate bar. Cream wafers are typically ultra-processed and often contain added sugar and refined flour, so check the cocoa content and ingredient list.
Its crisp texture comes from thin wafer sheets baked to a very low moisture level. Once exposed to air and humidity, the layers absorb moisture and become soft.
Seal the pack tightly and keep it in a cool, dry place away from sunlight. Refrigeration is usually not ideal because moisture can make the wafer layers lose their crunch.
It can be frozen, but condensation after thawing may soften the wafers and leave a pale bloom on the chocolate coating. It is usually best eaten fresh for the best texture.
Yes, it pairs well with tea or coffee, and unsweetened coffee can balance its sweetness. People sensitive to caffeine may prefer not to combine it with coffee later in the day.
It can be a convenient source of quick energy, but its fat content may feel heavy before exercise for some people. A more easily digested snack may work better before intense or long training sessions.
By itself, it is not a well-balanced recovery food because it is mainly a sweet, fatty snack with a modest amount of protein. Pairing it with yogurt, milk, or another protein-rich food would make the snack more balanced.
It can fit as an occasional sweet, but it is not a good everyday snack habit. As an ultra-processed food, frequent intake may displace more nourishing snack choices.
Anyone with an allergy to gluten, dairy, or soy should avoid it. People managing diabetes, insulin resistance, or blood sugar swings should also pay attention to serving size and how often they eat it.
A plain dark chocolate bar with a high cocoa content often has a shorter ingredient list and does not include refined wafer layers. Both are treats, though, so portion size, cocoa content, and added sugar still matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.