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Rich cocoa, hazelnut, antioxidants, fiber, magnesium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
540
KCAL / 100G
Carbs
38g
· 29%
Protein
7.5g
· 6%
Fat
38g
· 65%
Fiber
7.8g
Vitamins
Biotin
5µg · 17% DV
Vitamin E
2.4mg · 16% DV
B2
0.12mg · 9% DV
B1
0.07mg · 6% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
210mg · 30% DV
Magnesium
110mg · 26% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
13.5g
MONOUNSATURATED
18.2g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 28.7:1
Above the ideal 4:1 (28.7:1).
Keep it in a cool, dry, odour-free cupboard away from direct sunlight. Refrigeration is usually unnecessary, and rapid temperature changes can cause a whitish coating on the surface.
Not necessarily. It is often fat bloom or sugar bloom; if the chocolate has no mould or unpleasant smell, it is usually safe to eat, though its texture may be less smooth.
A small piece may work before exercise when you want something enjoyable and energising, but its fat content may feel heavy immediately before intense training. After exercise, it is not a complete recovery food on its own and is better paired with a protein- and carbohydrate-containing meal or snack.
Coffee’s roasted, lightly bitter notes bring out cocoa flavours, while hazelnuts add a rounder, toasted character. Unsweetened coffee can also make the chocolate’s sweetness feel more balanced.
It can in sensitive people because cocoa contains theobromine and some caffeine. Eating it close to bedtime may also worsen heartburn or reflux for some people.
Dark chocolate usually has a more pronounced cocoa flavour and less of a creamy dairy taste. Hazelnut milk chocolate is generally sweeter, creamier and milder.
Yes. Melt it gently over a bain-marie or using short, low-power microwave intervals for sauces, ganache or dipping fruit. Keep water and steam out of the chocolate, as overheating or moisture can make it seize or turn grainy.
Yes, although condensation during thawing can affect its appearance and texture. Wrap it airtight, then thaw it gradually in the refrigerator before bringing it to room temperature.
No. Anyone with a tree-nut allergy should avoid a product containing hazelnuts, as even small amounts may trigger a serious reaction. Check the label for additional cross-contact warnings as well.
No. Hazelnuts contribute useful nutrients and a satisfying texture, but they do not make this processed sweet a food to eat without regard to portion size. It is best enjoyed as part of an overall balanced eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.