Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍫
Milk chocolate; energy-dense and high in sugar and fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
535
KCAL / 100G
Carbs
59.4g
· 44%
Protein
7.3g
· 5%
Fat
29.7g
· 51%
Fiber
3.4g
Vitamins
B2
0.28mg · 22% DV
B12
0.5µg · 21% DV
B5
0.45mg · 9% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
206mg · 29% DV
Calcium
189mg · 19% DV
Zinc
2mg · 18% DV
Magnesium
63mg · 15% 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
✓ 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
18.1g
MONOUNSATURATED
8.6g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
A small portion can be more useful before exercise when you want quick, convenient energy. After training, it is not an ideal recovery food on its own, so pairing it with a protein-rich option makes more sense.
That texture is usually linked to the fat blend, cocoa butter content, and how the product was processed. It can become more noticeable if the chocolate has been stored too warm.
Usually, a cool, dry place away from sunlight is best. Refrigeration can cause moisture-related sugar bloom and flavor changes, though in very hot weather it may be a short-term option if well wrapped.
Not necessarily; it is often fat bloom or sugar bloom rather than spoilage. It affects appearance and texture more than safety, unless there is mold, a bad smell, or obvious staleness.
Yes, coffee's bitterness can balance the sweetness of milk chocolate. Still, the combination may feel too rich for some people or encourage mindless extra snacking, so portion awareness helps.
Making it a daily habit can crowd out more nutrient-dense snacks and reinforce a strong preference for sweet foods. It tends to work better as an occasional treat in small portions.
Milk chocolate usually contains milk solids and typically more sugar, which softens the cocoa flavor. That makes it taste creamier and less bitter than dark chocolate.
Some people find sweet foods comforting, but that does not reliably improve sleep. Larger amounts late at night may also lead to indigestion, reflux, or unnecessary snacking.
Yes, if it is wrapped tightly to limit air and moisture exposure. For better texture and appearance, thaw it first in the fridge and then bring it to room temperature.
Anyone with dairy or soy allergy should check labels carefully because those allergens are present. People who are sensitive to rich sweets, struggle with portion control, or get reflux may also do better with smaller amounts and less frequent intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.