Auchan, Auchan Gourmet
74% noir fèves de cacao
0.1 kg
BARCODE:3245678046715
COMMON NAME:Chocolat noir aux éclats de fèves de cacao caramélisées 10%Pur beurre de cacao.
CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Confectioneries, Chocolate Candies, Chocolates, Dark Chocolates, Dark Chocolates With Cocoa Nibs
LABELS:Sustainable Farming, Nutriscore, Nutriscore Grade D, Pure Cocoa Butter, Rainforest Alliance, Rainforest Alliance Cocoa, Utz Certified, Triman
COUNTRIES:France, World
STORES:Auchan
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-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 high quantity (41%)
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 (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
Sugars in high quantity (26%)
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: Dark chocolates with cocoa nibs |
|---|---|---|
| Energy | 2323 kJ (556 kcal) | 2,302.6 kJ (562 kcal) (+1%) |
| Fat | 41 g | 41.423 g (-1%) |
| Saturated fat | 25 g | 25.209 g (-1%) |
| Carbohydrates | 32 g | 34.431 g (-7%) |
| Sugars | 26 g | 27.268 g (-5%) |
| Dietary fiber | 14 g | ? |
| Proteins | 8.9 g | 8.152 g (+9%) |
| Salt | 0.02 g | 0.044 g (-55%) |
| Sodium | 0.008 g | 0.018 g (-56%) |
| 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 | 2323 kJ (556 kcal) | 2323 kJ (556 kcal) | ? |
| Fat | 41 g | 41 g | ? |
| Saturated fat | 25 g | 25 g | ? |
| Carbohydrates | 32 g | 32 g | ? |
| Sugars | 26 g | 26 g | ? |
| Dietary fiber | 14 g | 14 g | ? |
| Proteins | 8.9 g | 8.9 g | ? |
| Salt | 0.02 g | 0.02 g | ? |
| Sodium | 0.008 g | 0.008 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
10 g (Valeurs moyennes pour)
Ingredients
Ingredients list
Pâte de cacao¹, sucre, éclats de fèves de cacao caramélisées (10%) (éclats de fèves de cacao¹ (7%), sucre), beurre de cacao¹, cacao maigre en poudre¹, émulsifiant : lécithines de SOJA, arôme. Traces éventuelles de lait et de fruits à coques. Cacao : 74% minimum dans le chocolat.¹Rainforest Alliance Certified.
Ingredient information
Cocoa Paste
52.65% (estimate)
Sugar
18% (estimate)
Eclats De Feves De Cacao Caramelisees
10.0%
Cocoa Nibs
7.0%
Sugar
3% (estimate)
Cocoa Butter
5% (estimate)
Fat Reduced Cocoa Powder
5% (estimate)
Emulsifier
4.67% (estimate)
Soya Lecithin
4.67% (estimate)
Flavouring
2.34% (estimate)
Cocoa
2.34% (estimate)
Dans Le Chocolat Rainforest Alliance Certified
2.34% (estimate)
Added sugars
Contains added sugars (19%)
Added sugars: sugar
Quantity of added sugars: 19%
Allergens
Soybeans
Traces
MilkNutsPeanuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:dans-le-chocolat-rainforest-alliance-certified
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:dans-le-chocolat-rainforest-alliance-certified
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E322 - Lecithins
Ingredients
Emulsifier
Ingredients
Flavouring
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
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
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Moderate environmental impactAbout 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: 32/100Life-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
Production system
Bonus: +20
This bonus comes from environmental labels recognized by Open Food Facts.
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 low impact
Malus: -1
Packaging score: +85.6
Green-Score for this product
Green-Score for this product
Final score: 51/100Final score breakdown
Life cycle analysis score: 32
Sum of bonuses and maluses: +19
Final score: 51/100
Carbon footprint
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: +85.6
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Sleeve | Cardboard | Unknown | Low |
| Film | Light Aluminium | Unknown | Medium |
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
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:
0.049
m² per kg of food
Deforestation risk details
Cocoa
Primary ingredient grade: B
Primary ingredient: 0.049 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.
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
- Conseils de conservation avant ouverture : À conserver dans un endroit frais et sec.
- Customer service
- AUCHAN SAS OIA, 200 rue de la recherche
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 5, 2019 at 10:23:43 AM UTC by kiliweb .
Last edit on March 17, 2026 at 5:58:03 AM UTC by new-nutrition-bot .
Product page also edited by isabel626, kiliweb, llegris, mariacastiel, michelk57, moon-rabbit, navig491, new-nutrition-bot, org-auchan-apaw, roboto-app, teolemon, yuka.Kr1oMvqlHuVxIfr_gYgt7GGlRfXRAc9QF0VRow, yuka.UXB0WUd2UVFnZVloaGZRUi9pUDczODlYK0pxa1dVU1FGZU03SVE9PQ.
Source List
- auchan-apaw