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Milk chocolate with whole hazelnuts
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
550
KCAL / 100G
Carbs
50g
· 37%
Protein
7g
· 5%
Fat
34g
· 58%
Fiber
4g
Vitamins
B2
0.3mg · 23% DV
Vitamin E
3.5mg · 23% DV
B12
0.4µg · 17% DV
B5
0.5mg · 10% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
180mg · 26% DV
Calcium
180mg · 18% 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
13g
MONOUNSATURATED
15g
POLYUNSATURATED
3g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Keep it tightly wrapped in a cool, dry place away from direct sunlight. Heat and humidity can soften the chocolate and affect its flavor and texture.
In hot weather, refrigeration can help prevent melting, but it is not always ideal. Cold storage can make the texture harder and may cause a whitish surface bloom.
Yes, it can be frozen if well wrapped, but the texture may change after thawing. For best eating quality, cool pantry storage is usually better.
Yes, its sweet, creamy profile pairs well with the bitterness of coffee or plain tea. Just remember that pairing it with drinks can make it easy to eat more than intended.
A small amount may be convenient when you want something quick and palatable. However, its relatively high fat content can feel heavy for some people right before intense exercise.
Usually not as a complete recovery option by itself. Pairing it with a more substantial protein-rich food would make more sense after training.
This is often chocolate bloom, caused by temperature changes or moisture affecting the fat or sugar on the surface. It does not always mean the product is unsafe, but the texture and appearance may be less appealing.
The fat content and hazelnuts may make it feel satisfying for a short time. Still, as an ultra-processed sweet, it is better treated as an occasional treat than a filling snack staple.
Milk hazelnut chocolate is usually sweeter and creamier, while dark chocolate tends to have a stronger cocoa taste. The better choice depends on your taste and what you want to pair it with.
People with dairy or tree nut allergies should avoid it because it contains both allergens. Those trying to limit ultra-processed sweets may also want to keep portions modest.
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.