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Crispy wafer fingers coated in dark chocolate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
518
KCAL / 100G
Carbs
60.8g
· 47%
Protein
6.6g
· 5%
Fat
27.4g
· 48%
Fiber
4.2g
Vitamins
B2
0.12mg · 9% DV
B12
0.18µg · 8% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
185mg · 26% DV
Iron
4mg · 22% DV
Magnesium
58mg · 14% DV
Calcium
110mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
15.8g
MONOUNSATURATED
8.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 63.3:1
Above the ideal 4:1 (63.3:1).
Dark chocolate can have a deeper cocoa flavor, but this product also includes sugar and wafer. So it may taste less sweet than milk chocolate while still being clearly a sweet snack.
A small portion can work better before exercise when you want quick, convenient energy from carbs. After training, it is less balanced on its own and is better paired with a protein-rich food if recovery is the goal.
Yes, the darker cocoa notes usually pair well with coffee, and the wafer adds contrast in texture. For some people, though, the combination can feel too stimulating or trigger more sweet cravings.
You can, but it may not feel great for everyone. The mix of sugar and fat can leave some people feeling hungry again जल्दी or cause stomach discomfort if they are sensitive.
Keep it sealed in a cool, dry place away from sunlight and heat. Warm conditions can soften the chocolate, while moisture can make the wafer lose its crisp texture.
Only in very hot weather if needed, because refrigeration is not ideal for texture. The fridge can introduce moisture, which may dull the wafer’s crunch and cause condensation on the chocolate later.
It can be frozen, but the quality may suffer. After thawing, the chocolate texture and the wafer crispness can both change.
The dark version is usually chosen for a more pronounced cocoa taste, while milk chocolate tastes creamier and sweeter. The better choice depends more on flavor preference, ingredients, processing level, and portion habits than on the label alone.
Not automatically. Even with dark chocolate, this is still an ultra-processed sweet, so it makes more sense as an occasional treat than as an everyday staple snack.
Anyone with gluten, dairy, or soy allergy or intolerance should be cautious because those allergens are present. People trying to limit ultra-processed sweets should also treat it as an occasional food rather than a routine one.
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.