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Cocoa-rich sweet melted chocolate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
52.8g
· 40%
Protein
7.2g
· 6%
Fat
31.4g
· 54%
Fiber
7.1g
Vitamins
B2
0.22mg · 17% DV
B12
0.4µg · 17% DV
Biotin
2.1µg · 7% DV
B3
0.9mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Iron
6mg · 33% DV
Phosphorus
230mg · 33% DV
Magnesium
95mg · 23% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18.9g
MONOUNSATURATED
9.4g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
Yes, it can set again, but the texture and shine may change. If it is not tempered properly, it may look dull or develop a whitish coating.
This usually happens when water gets into it or when it is overheated. Even a small amount of moisture can make the sugars clump and ruin the smooth texture.
It works well with fruit, yogurt, oats, and nuts. Pairing it with foods that add protein or fiber can make the snack more balanced than chocolate on its own.
Before exercise, a small amount may be useful for quick energy, but the fat content can feel heavy for some people. After exercise, it is better combined with a protein-rich food rather than eaten alone.
Not automatically, but portion size matters. Larger amounts late at night may worsen reflux, indigestion, or mindless snacking in some people.
No. Dark chocolate is not the same as sugar-free, and a milk dark chocolate product can still contain a meaningful amount of carbohydrate and sugar.
Usually, a cool, dry, dark place is better. Refrigeration can cause moisture-related bloom and make the chocolate absorb odors, though it may help briefly in very hot weather if sealed well.
Yes, if it is wrapped tightly to limit air and moisture exposure. For the best texture, thaw it gradually in the fridge before bringing it to room temperature.
People with dairy or soy allergies should avoid it because those allergens are present. Those prone to reflux, migraine triggers, or overeating sweets may also want to be cautious with portions.
Use a double boiler or microwave it in short bursts on low power. Gentle heating helps prevent scorching, fat separation, and a bitter burnt taste.
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.