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Chocolate with orange flavor, sweet and citrusy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
510
KCAL / 100G
Carbs
58g
· 46%
Protein
5.2g
· 4%
Fat
28g
· 50%
Fiber
4.5g
Vitamins
Vitamin E
1.7mg · 11% DV
B2
0.12mg · 9% DV
B5
0.4mg · 8% DV
B12
0.2µg · 8% DV
Minerals
Phosphorus
120mg · 17% DV
Magnesium
60mg · 14% DV
Iron
2mg · 11% DV
Calcium
90mg · 9% 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
16g
MONOUNSATURATED
8.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
Orange chocolate combines cocoa with orange oil, zest, or flavouring, giving it a citrus note alongside the chocolate taste. Its overall nutrition varies by brand, cocoa percentage, and added ingredients.
Yes. The bright citrus flavour works especially well with espresso, filter coffee, and darker roasts, whose bitter notes balance the sweetness.
A large serving right before training may feel heavy because chocolate is relatively rich in fat. It is usually more practical as a small occasional treat after exercise or alongside a balanced meal.
It can for sensitive people, since cocoa naturally contains small amounts of caffeine and theobromine. Chocolate may also worsen nighttime heartburn in people prone to reflux.
Usually not. A cool, dry, dark cupboard is best; refrigerator humidity can cause a whitish surface bloom and dull the flavour.
Reseal it tightly or keep it in an airtight container away from strongly scented foods. The orange aroma can fade over time, so it is best enjoyed before its use-by date.
Usually it is not mould, but fat or sugar bloom caused by temperature changes. It is generally safe if the chocolate smells and tastes normal, but discard it if it has a musty smell, visible fuzz, or signs of moisture damage.
Yes. It works well in ganache, cookies, cakes, and chocolate-dipped fruit; melt it gently in a bowl over barely simmering water or in short microwave bursts.
Strawberries, bananas, pears, and dried apricots complement its citrus-cocoa flavour. Almonds, hazelnuts, and pistachios add crunch and make a snack feel more satisfying.
People with milk or soy allergies should avoid it or check the label closely, as this product contains both allergens. Those with migraine triggers, reflux, or sensitivity to chocolate may find that cocoa and sugar aggravate symptoms.
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.