Miroir au chocolat noir
Health
Nutrition
Nutri-Score data warning
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 755.8 kJ (208 kcal) |
| Fat | 9.4 g |
| Saturated fat | 5.2 g |
| Carbohydrates | 24 g |
| Sugars | 22 g |
| Dietary fiber | ~ 3.25696069335938 g |
| Proteins | 0 g |
| Salt | 0 g |
| Sodium | 0 g |
| Fruits, vegetables and legumes | ~ 0 % |
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 | ~ 755.8 kJ (208 kcal) | ? (208 kcal) | ~ 856.283286132812 kJ (204 kcal) |
| Fat | 9.4 g | 9.4 g | ~ 9.9909240234375 g |
| Saturated fat | 5.2 g | 5.2 g | ~ 5.53120205078125 g |
| Carbohydrates | 24 g | 24 g | ~ 22.7111736328125 g |
| Sugars | 22 g | 22 g | ~ 19.6858916503906 g |
| Dietary fiber | ~ 3.25696069335938 g | ? | ~ 3.25696069335938 g |
| Proteins | 0 g | 0 g | ~ 4.7193310546875 g |
| Salt | 0 g | 0 g | ~ 0.05745681640625 g |
| Sodium | 0 g | 0 g | ~ 0.0227254301757812 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Added sugars
Allergens
Traces
Ingredients analysis
Palm oil content unknown
Contains non-vegan ingredients.
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
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.
E322i - LecithinAntioxidantEmulsifier
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.
E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener
Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
E420ii - Sorbitol syrupHumectantSequestrantStabiliserSweetenerThickener
No additive description is available yet.
E428 - Gelatine
No additive description is available yet.
E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Declared origins
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Liquid Whole EGG | Oeufs Importés | 13.50 % | 0.01 |
| Liquid EGG Yolk | Oeufs Importés | 2.50 % | 0.00 |
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 February 6, 2018 at 12:21:50 PM UTC by kiliweb .
Last edit on March 17, 2026 at 6:33:46 AM UTC by new-nutrition-bot .
Product page also edited by kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.KupGM9HVPvEZGt2I89Jq0x_qKO3HB69FHVMgog, yuka.YVljTklmd0xuUEF0c3RzajlCZlZ4OXdxbnI2TERFV1pCL2MySVE9PQ.