Jardin bio, LEA Nature
Chocolat Noir pointe de Fleur de sel
100 g
BARCODE:3760020503567
COMMON NAME:Chocolat noir supérieur bio à la fleur de sel
PACKAGER CODE:FSC-C095159
CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Chocolates, Dark Chocolates, Salted Chocolates, Fleur De Sel Chocolates, Salted Dark Chocolates, Dark Chocolates With Fleur De Sel
LABELS:Fair Trade, Organic, Certified By Ecocert, Eu Organic, Non Eu Agriculture, 1 For The Planet, Fr Bio 01, Made In France, Nutriscore, Nutriscore Grade E, Ab Agriculture Biologique, Equitable Ecocert
PACKAGING:Metal, Recyclable Metals, Aluminium, Cardboard, Conteneur, Etui En Carton, Feuille En Metal
ORIGIN:Saint Domingue
MANUFACTURING:France
COUNTRIES:France
STORES:E. Leclerc
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 (37%)
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 (23%)
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 (42%)
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 (0.5%)
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 fleur de sel |
|---|---|---|
| Energy | 2305 kJ (554 kcal) | 2,289.957 kJ (557 kcal) (+1%) |
| Fat | 37 g | 38.946 g (-5%) |
| Saturated fat | 23 g | 23.597 g (-3%) |
| Carbohydrates | 45 g | 38.672 g (+16%) |
| Sugars | 42 g | 33.296 g (+26%) |
| Dietary fiber | 8 g | ? |
| Proteins | 6.3 g | 7.44 g (-15%) |
| Salt | 0.5 g | 0.476 g (+5%) |
| Sodium | 0.2 g | 0.187 g (+7%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
| Cocoa | 58 % | ? |
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 | 2305 kJ (554 kcal) | 2305 kJ (554 kcal) | ~ 618.2 kJ (146 kcal) |
| Fat | 37 g | 37 g | ~ 64.972 g |
| Saturated fat | 23 g | 23 g | ~ 1.488 g |
| Carbohydrates | 45 g | 45 g | ~ 26.342 g |
| Sugars | 42 g | 42 g | ~ 25.058 g |
| Dietary fiber | 8 g | 8 g | ~ 3.54 g |
| Proteins | 6.3 g | 6.3 g | ~ 2.688 g |
| Salt | 0.5 g | 0.5 g | ~ 0.48605 g |
| Sodium | 0.2 g | 0.2 g | ~ 0.1944425 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
| Cocoa | 58 % | 58 % | ? |
Ingredients
Ingredients image
Ingredients list
Cocoa mass* from Peru, cane sugar*, cocoa butter*, fleur de sel 0,5%. Cocoa solids: 58% min. *Products from organic agriculture. May contain traces of milk, gluten and nuts.
Ingredient information
Cocoa Paste
50% (estimate)
Cane Sugar
25% (estimate)
Cocoa Butter
12.5% (estimate)
Fleur De Sel
0.5%
Cocoa
58.0%
Total Des Ingredients
100.0%
Added sugars
Contains added sugars (18%)
Added sugars: cane sugar
Quantity of added sugars: 18%
Traces
GlutenMilkNuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Unrecognized: fr:total-des-ingredients
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:total-des-ingredients
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:total-des-ingredients
Food Processing
NOVA group
Processed foodsElements that indicate the product is in NOVA group 3
Categories
Chocolates
Ingredients
Salt
Ingredients
Sugar
Categories
Sweet Snacks
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
No additives detected or data is missing.
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: +15
This bonus comes from environmental labels recognized by Open Food Facts.
Origins of ingredients
Declared origins: Saint Domingue
Origins malus: 0
Transportation (Worldwide): 0
Environmental policy adjustment: 0
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a low impact
Malus: -2
Packaging score: +82
Green-Score for this product
Green-Score for this product
Final score: 45/100Final score breakdown
Life cycle analysis score: 32
Sum of bonuses and maluses: +13
Final score: 45/100
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: -2
Packaging score: +82
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Paper or cardboard | 80 % | 8 g | 8 g |
| Plastic | 20 % | 2 g | 2 g |
| Total | 100 % | 10 g | 10 g |
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 Sleeve | Cardboard | Recycle | Low |
| 1 Film | Plastic | Discard | High |
Declared packaging
Metal, Recyclable Metals, Aluminium, Cardboard, Conteneur, Etui En Carton, Feuille En Metal
Transportation
Manufacturing locations
France
Origins of ingredients
Declared origins: Saint Domingue
Origins malus: 0
Transportation (Worldwide): 0
Environmental policy adjustment: 0
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Peru | 50 % | High |
| Unknown | 50 % | High |
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:
0.044
m² per kg of food
Deforestation risk details
Cocoa
Primary ingredient grade: B
Primary ingredient: 0.044 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
- À conserver à l'abri de la lumière, de l'humidité et de la chaleur. Au dessus de 20°C, le chocolat peut blanchir. Ce phénomène est naturel et n'altère en rien la qualité gustative du produit. Store in a cool dry place, away from light. Above 20°C the chocolate can blanch. This phenomenon is normal and does not alter the taste of the product. À consommer de préférence avant fin / N° Lot : Best before end / Batch number:
- Customer service
- Service Relation Consommateurs, SERVICE RELATIONS CONSOMMATEURS
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 December 23, 2014 at 10:47:14 PM UTC by tacinte .
Last edit on March 17, 2026 at 6:58:00 AM UTC by new-nutrition-bot .
Product page also edited by ecoscore-impact-estimator, espessetgregoire, kiliweb, michelemarieyvonne, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, org-lea-nature, packbot, quechoisir, roboto-app, tacinte, teolemon, yuka.C7FPNtK3Osk-EsfYzJ0x_xuwF9u-LPZzRGErog, yuka.YTc0dEY3c2FoT0ltcXNJUnhoakx4TzhrK1orZ1gyTHBETEFRSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllBoYfuFoBuYCCHWwhSxxPORfpO0Zehg3tD_Gao.
Source List
- lea-nature