ProductsCasinoChocolat noir fourré pâte d'amande

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Chocolat noir fourré pâte d'amande

Name: Chocolat noir fourré pâte d'amande
Brand: Casino

155 g

BARCODE:3222475720444

COMMON NAME:Chocolat noir fourré à la pâte d'amande

PACKAGER CODE:59094

CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Chocolates, Dark Chocolates, Filled Chocolates, Chocolates Stuffed With Almond Paste

PACKAGING:Cardboard

ORIGIN:France

MANUFACTURING:france

COUNTRIES:France

STORES:casino

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: 14

Nutrient levels

Fat in high quantity (25%)

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 (13%)

Sugars in high quantity (48%)

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 low quantity (0.02%)

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: Chocolates stuffed with almond paste
Energy	2029 kJ (485 kcal)	2,081.835 kJ (502 kcal) (-3%)
Fat	25 g	29.016 g (-14%)
Saturated fat	13 g	11.887 g (+9%)
Carbohydrates	56 g	49.455 g (+13%)
Sugars	48 g	45.777 g (+5%)
Dietary fiber	4.5 g	?
Proteins	6.8 g	7.416 g (-8%)
Salt	0.02 g	0.034 g (-41%)
Sodium	0.008 g	0.014 g (-43%)
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	2029 kJ (485 kcal)	2029 kJ (485 kcal)	?
Fat	25 g	25 g	?
Saturated fat	13 g	13 g	?
Carbohydrates	56 g	56 g	?
Sugars	48 g	48 g	?
Dietary fiber	4.5 g	4.5 g	?
Proteins	6.8 g	6.8 g	?
Salt	0.02 g	0.02 g	?
Sodium	0.008 g	0.008 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

155g

Ingredients

Ingredients image

Ingredients list

Pâte da'mande 44% (poudre d'amande 14% - sucre - sirop de glucose-fructose - stabilisant : sirop de sorbitol - sirop de glucose - eau - arôme - fécule de pomme de terre) - sucre - pâte de cacao - beurre de cacao - beurre concentré - émulsifiant : lécithines de tournesol - arôme naturel de vanille.cacao : 49% minimum dans le chocolat noir seul.traces d'autres fruits à coque, de gluten et d''.

Ingredient information

Pate Da Mande

44.0%

Powdered Almonds

14.0%

Sugar

9.14% (estimate)

Glucose Fructose Syrup

8.33% (estimate)

Stabiliser

5.7% (estimate)

E420ii

5.7% (estimate)

Glucose Syrup

3.41% (estimate)

Water

1.71% (estimate)

Flavouring

0.85% (estimate)

Potato Starch

0.85% (estimate)

Sugar

26% (estimate)

Cocoa Paste

16% (estimate)

Cocoa Butter

7% (estimate)

Butterfat

3.5% (estimate)

Emulsifier

1.75% (estimate)

Sunflower Lecithin

1.75% (estimate)

Arome Naturel De Vanille Cacao

0.88% (estimate)

Seul Traces D Autres Fruits A Coque

0.88% (estimate)

Gluten

0.88% (estimate)

Added sugars

Contains added sugars (35%) Added sugars: sugar, glucose-fructose syrup, glucose syrup Quantity of added sugars: 35%

Allergens

GlutenMilkNutsMandeMande

Traces

GlutenNuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:seul-traces-d-autres-fruits-a-coque

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:seul-traces-d-autres-fruits-a-coque

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E420 - Sorbitol

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Gluten

Ingredients

Fructose

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

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

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.

Open additive page Source

E420ii - Sorbitol syrupHumectantSequestrantStabiliserSweetenerThickener

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

High 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.

Life cycle analysis

Average impact of the category

Dark chocolate bar, less than 70% cocoa • Score: 32/100

Life-cycle reference

Category: Dark chocolate bar, less than 70% cocoa PEF environmental score: 0.98 Climate change impact: 19.10 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	86.8 %
Processing	2.2 %
Packaging	7.6 %
Transportation	2.9 %
Distribution	0.5 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 35/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: +3 Final score: 35/100

Carbon footprint

Equivalent to driving 9.9 km in a petrol car. 1910 g CO2e per 100g of product. Reference category: Dark chocolate bar, less than 70% cocoa. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	93.2 %
Processing	1.0 %
Packaging	3.7 %
Transportation	1.6 %
Distribution	0.1 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Cardboard	Unknown	Low

Declared packaging

Cardboard

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

france

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

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: 0.043 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.043 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: butterfat 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.

Additional information

Conservation conditions: A conserver à l'abri de la chaleur et de l'humidité à une température idéale de +18°C à +20°C.
Recycling instructions: étui carton et feuille métal

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 June 10, 2016 at 1:13:19 PM UTC by domimode .

Last edit on March 17, 2026 at 10:45:58 PM UTC by new-nutrition-bot .

Product page also edited by casino, casino-off, desan, domimode, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app.

Source List

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