Rocher Suchard noir
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in high quantity (37.5%)
Saturated fat in high quantity (16.5%)
Sugars in high quantity (47.5%)
Salt in low quantity (0.28%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 2375 kJ (570 kcal) |
| Fat | 37.5 g |
| Saturated fat | 16.5 g |
| Carbohydrates | 50.5 g |
| Sugars | 47.5 g |
| Dietary fiber | 5 g |
| Proteins | 5.2 g |
| Salt | 0.28 g |
| Sodium | 0.112 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 | 2375 kJ (570 kcal) | 2375 kJ (570 kcal) | ? |
| Fat | 37.5 g | 37.5 g | ? |
| Saturated fat | 16.5 g | 16.5 g | ? |
| Carbohydrates | 50.5 g | 50.5 g | ? |
| Sugars | 47.5 g | 47.5 g | ? |
| Dietary fiber | 5 g | 5 g | ? |
| Proteins | 5.2 g | 5.2 g | ? |
| Salt | 0.28 g | 0.28 g | ? |
| Sodium | 0.112 g | 0.112 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
Contains ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: en:hazelnut-praline
Vegetarian status unknown
Unrecognized: en:hazelnut-praline
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.
E476 - Polyglycerol polyricinoleateEmulsifier
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Chocolate and nut confectionery filled with praline • Score: 36/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate and nut confectionery filled with praline. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 73.9 % |
| Processing | 5.2 % |
| Packaging | 17.7 % |
| Transportation | 2.6 % |
| Distribution | 0.6 % |
| Consumption | 0.0 % |
Bonuses and maluses
Declared origins
Threatened species risk
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 10/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate and nut confectionery filled with praline. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 85.8 % |
| Processing | 2.7 % |
| Packaging | 9.1 % |
| Transportation | 2.4 % |
| Distribution | 0.2 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Unknown | Plastic | Unknown | High |
| Unknown | Paper | Unknown | Low |
Declared packaging
Data precision
Transportation
Declared origins
Additional information
- Conservation conditions
- A conserver au sec et à l'abri de la chaleur.
- Customer service
- Service Consommateur Crb & Co, Par téléphone 00 800 56 66 76 86 - Appel non surtaxé.
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 April 24, 2018 at 6:11:11 PM UTC by moon-rabbit .
Last edit on March 17, 2026 at 4:01:40 AM UTC by new-nutrition-bot .
Product page also edited by beniben, date-limite-app, kiliweb, laura-chaud, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, org-carambar-co, packbot, yuka.Boh6JeGnLu8fH8P_y5k-7DiQStfvLuNrRngvow, yuka.U0pCZkNZVThwdklhdy9aZy9VbmMvTlZxMXEzM2UycWxBTFFNSWc9PQ, yuka.VkpGZUxZZGU5dE5VaGNFNDRCTHN3c3QvK0kydkFHcVBPdk5JSUE9PQ.
Source List
- carambar-co