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Milk chocolate with salted caramel filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
550
KCAL / 100G
Carbs
55g
· 41%
Protein
6.1g
· 5%
Fat
33g
· 54%
Fiber
1.2g
Vitamins
B12
0.65µg · 27% DV
B2
0.28mg · 22% DV
B5
0.38mg · 8% DV
Vitamin A
58µg · 6% DV
Minerals
Phosphorus
155mg · 22% DV
Calcium
180mg · 18% DV
Iodine
20µg · 13% DV
Magnesium
48mg · 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
✓ 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
20.2g
MONOUNSATURATED
9.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
The buttery, sugary caramel flavour is balanced by salt, which makes the chocolate taste more intense. Salt does not remove sweetness; it can make the overall flavour seem more pronounced.
Yes. Unsweetened espresso, filter coffee, or an Americano can balance its sweet caramel profile, while a milky coffee creates a softer pairing.
A small amount can provide quick energy before exercise, but its high fat content may feel heavy if eaten too close to training. It is not a replacement for a balanced pre-workout meal.
It can be enjoyed as an occasional treat, but it is not ideal on its own for recovery. A snack or meal with protein and fluids is more useful after training.
It is usually best stored in a cool, dry, odour-free cupboard. Refrigeration can encourage sugar or fat bloom, a pale surface coating that is generally safe but can affect texture.
Wrap it tightly or place it in an airtight container away from heat, sunlight, humidity, and strong-smelling foods. Moisture and odours can impair its texture and flavour.
It can, although condensation and temperature changes may leave it dull-looking or with a pale coating. Seal it airtight and thaw it gradually, first in the fridge and then at room temperature, before opening.
Not necessarily. Dark chocolate often contains more cocoa and less sugar, but the label of each product matters; salted caramel varieties are commonly a more confectionery-style choice with added sugar and saturated fat.
It contains dairy and may trigger symptoms in people with lactose intolerance. Tolerance varies, but lactose-free or dairy-free chocolate is often a more comfortable option.
It is an ultra-processed sweet, and its highly palatable combination of sugar, fat, and salt can make it easy to eat more than intended. It is best enjoyed occasionally in a small portion rather than used in place of nourishing meals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.