ProductsLeclercSuisses Chocolat

Leclerc

Suisses Chocolat

Name: Suisses Chocolat
Brand: Leclerc

720 g (6 unités de 120 g)

BARCODE:0210079023613

CATEGORIES:Snacks, Sweet Snacks, Sweet Pastries And Pies, Viennoiseries

LABELS:Entrepreneurs Engages

PACKAGING:Coque Plastique Transparente

COUNTRIES:France

STORES:Leclerc

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in moderate quantity (15%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (9.8%)

Sugars in high quantity (15%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.84%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Viennoiseries
Energy	1361 kJ (325 kcal)	1,572.258 kJ (376 kcal) (-13%)
Fat	15 g	16.652 g (-10%)
Saturated fat	9.8 g	9.1 g (+8%)
Carbohydrates	40 g	48.582 g (-18%)
Sugars	15 g	18.189 g (-18%)
Dietary fiber	~ 3.28664740625 g	?
Proteins	5 g	7.22 g (-31%)
Salt	0.84 g	0.692 g (+21%)
Sodium	0.336 g	0.277 g (+21%)
Fruits, vegetables and legumes	~ 0.000214538574219603 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	1361 kJ (325 kcal)	1361 kJ (325 kcal)	~ 1234.0333046875 kJ (294 kcal)
Fat	15 g	15 g	~ 16.6605336328125 g
Saturated fat	9.8 g	9.8 g	~ 8.4760563359375 g
Carbohydrates	40 g	40 g	~ 37.3136339375 g
Sugars	15 g	15 g	~ 7.7293858515625 g
Dietary fiber	~ 3.28664740625 g	?	~ 3.28664740625 g
Proteins	5 g	5 g	~ 4.9033410234375 g
Salt	0.84 g	0.84 g	~ 0.45622818359375 g
Sodium	0.336 g	0.336 g	~ 0.17258522328125 g
Fruits, vegetables and legumes	~ 0.000214538574219603 %	?	~ 0.000214538574219603 %

Serving size

120 g

Ingredients

Ingredients image

Ingredients list

Farine (BLE), eau, BEURRE (LAIT) 15%, sucre, pâte de cacao, levure, amidon modifié, sel, crème en poudre (LAIT), LACTOPROTEINES, lactosérum en poudre (LAIT), poudre de LAIT </span>écrémé, beurre de cacao, stabilisant : E450, E516, épaississant : E401, émulsifiant (E472e, lécithine de SOJA), arômes ; colorant (extrait de carotte) ; GLUTEN </span>de BLE, enzymes, agents de traitement de la farine : acide ascorbique.

Ingredient information

Flour

42.5% (estimate)

Wheat Flour

42.5% (estimate)

Water

28.75% (estimate)

Butter

15.0%

Sugar

6.88% (estimate)

Cocoa Paste

3.44% (estimate)

Yeast

1.72% (estimate)

Modified Starch

0.86% (estimate)

Salt

0.42% (estimate)

Cream

0.22% (estimate)

Milk Proteins

0.11% (estimate)

Whey Powder

0.05% (estimate)

Skimmed Milk Powder

0.03% (estimate)

Cocoa Butter

0.01% (estimate)

Stabiliser

0.01% (estimate)

E450

0.01% (estimate)

E516

0% (estimate)

Thickener

0% (estimate)

E401

0% (estimate)

Emulsifier

0% (estimate)

E472e

0% (estimate)

Soya Lecithin

0% (estimate)

Flavouring

0% (estimate)

Colour

0% (estimate)

Carrot Extract

0% (estimate)

Wheat Gluten

0% (estimate)

Enzyme

0% (estimate)

Flour Treatment Agent

0% (estimate)

E300

0% (estimate)

Added sugars

Contains added sugars (14%) Added sugars: sugar Quantity of added sugars: 14%

Allergens

GlutenMilkSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E322 - Lecithins

Additives

E401 - sodium alginate

Additives

E450 - Diphosphates

Additives

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gluten

Ingredients

Milk Proteins

Ingredients

Thickener

Ingredients

Whey

Ingredients

Modified Starch

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

E300 - Ascorbic acidAntioxidantSequestrant

No additive description is available yet.

Open additive page

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E401 - sodium alginateCarrierEmulsifierHumectantSequestrantStabiliserThickener

No additive description is available yet.

Open additive page

E450 - Diphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Open additive page Source

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifierSequestrantStabiliser

No additive description is available yet.

Open additive page

E516 - Calcium sulphateSequestrantStabiliser

Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Unknown environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
Tray	Plastic	Unknown	High

Declared packaging

Coque Plastique Transparente

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.005 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.005 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: butter cream whey powder skimmed milk powder Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on November 30, 2017 at 7:30:17 PM UTC by kiliweb .

Last edit on March 16, 2026 at 11:06:45 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, beniben, big-brother, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.ZG80L0lmNC9qS1VCeThNZTVUVDE5WXRrNGFPTmZXN25kcm94SVE9PQ.

View on Open Food Facts