ProductsPère Noël en Chocolat au Lait

Père Noël en Chocolat au Lait

BARCODE:4013900965986

COMMON NAME:Chocolat au lait (cacao: 30% minimum) partiellement fourré de crème pralinée-crisp ( 9%), gelée (29 %)

CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Festive Foods, Christmas Foods And Drinks, Chocolates, Chocolate Molds, Milk Chocolates, Chocolate Sculptures, Christmas Chocolates, Chocolate Santa Clauses, Peres Noel En Chocolat Au Lait

LABELS:Fair Trade, Fairtrade Cocoa Programme

PACKAGING:Metal, Plastic, Recyclable Metals, Aluminium, Bag

COUNTRIES:France

STORES:Lidl

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: 0

Nutrient levels

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

Saturated fat in high quantity (14%)

Sugars in high quantity (56%)

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 (0.17%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate Santa Clauses
Energy	~ 1940.7 kJ (468 kcal)	2,282.488 kJ (550 kcal) (-15%)
Fat	23 g	33.729 g (-32%)
Saturated fat	14 g	20.724 g (-32%)
Carbohydrates	60 g	54.167 g (+11%)
Sugars	56 g	51.973 g (+8%)
Dietary fiber	0 g	?
Proteins	4.1 g	6.402 g (-36%)
Salt	0.17 g	0.178 g (-4%)
Sodium	0.068 g	0.071 g (-4%)
Fruits, vegetables and legumes	~ 0 %	?
Cocoa	18.6 %	?

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	~ 1940.7 kJ (468 kcal)	? (468 kcal)	~ 1420.75959396362 kJ (340 kcal)
Fat	23 g	23 g	~ 50.3686688787287 g
Saturated fat	14 g	14 g	~ 11.8394868774414 g
Carbohydrates	60 g	60 g	~ 33.6972227165916 g
Sugars	56 g	56 g	~ 32.2935747424039 g
Dietary fiber	0 g	0 g	~ 1.51723598133434 g
Proteins	4.1 g	4.1 g	~ 7.19193915627219 g
Salt	0.17 g	0.17 g	~ 0.212966177697617 g
Sodium	0.068 g	0.068 g	~ 0.0841365765666969 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %
Cocoa	18.6 %	18.6 %	?

Ingredients

Ingredients image

Ingredients list

Chocolat au lait: sucre, beurre de cacao, poudre de lait entier, pâte de cacao, lactosérum en poudre, lécithine de soja, extrait de vanille de bourbon; gelée: sucre, eau, agar-agar; acidifiant: acide citrique; crème pralinée-crisp: huile de palme, sucre, pâte de noisettes, riz, avoine, sucre, sel), dextrose, poudre, émulsifiants: lécithine de tournesol; arôme naturel de vanille.

Ingredient information

Milk Chocolate

52.27% (estimate)

Cocoa Butter

23.86% (estimate)

Whole Milk Powder

11.93% (estimate)

Cocoa Paste

5.97% (estimate)

Whey Powder

2.98% (estimate)

Soya Lecithin

1.49% (estimate)

Bourbon Vanilla Extract

0.75% (estimate)

Aspic

0.37% (estimate)

Water

0.19% (estimate)

E406

0.09% (estimate)

Acid

0.05% (estimate)

E330

0.05% (estimate)

Creme Pralinee Crisp

0.02% (estimate)

Palm Oil

0.02% (estimate)

Sugar

0.01% (estimate)

Hazelnut Paste

0.01% (estimate)

Rice

0% (estimate)

Oat

0% (estimate)

Sugar

0% (estimate)

Salt

0% (estimate)

Dextrose

0% (estimate)

Poudre

0% (estimate)

Emulsifier

0% (estimate)

Sunflower Lecithin

0% (estimate)

Natural Vanilla Flavouring

0% (estimate)

Added sugars

Contains added sugars (0%) Added sugars: sugar, dextrose Quantity of added sugars: 0%

Allergens

GlutenMilkNutsSoybeansAvoine

Traces

Nuts

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:aspic, fr:poudre

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: en:aspic, fr:poudre

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E406 - Agar

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Whey

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

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E406 - AgarCarrierEmulsifierHumectantStabiliserThickener

Agar (pronounced , sometimes ) or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta (red algae) phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa (Gelidiaceae) and ogonori (Gracilaria). For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very 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

Milk chocolate bar • Score: 38/100

Life-cycle reference

Category: Milk chocolate bar PEF environmental score: 0.79 Climate change impact: 12.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Milk chocolate bar. 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: Milk chocolate bar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	85.1 %
Processing	2.2 %
Packaging	9.4 %
Transportation	2.7 %
Distribution	0.6 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a medium impact Malus: -13 Packaging score: -28

Green-Score for this product

Final score: 10/100

Final score breakdown

Life cycle analysis score: 38 Sum of bonuses and maluses: -28 Final score: 10/100

Carbon footprint

Equivalent to driving 6.5 km in a petrol car. 1260 g CO2e per 100g of product. Reference category: Milk chocolate bar. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk chocolate bar. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk chocolate bar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	91.3 %
Processing	1.1 %
Packaging	5.6 %
Transportation	1.9 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -13 Packaging score: -28

Packaging components

Shape	Material	Recycling	Impact
BAG	Heavy Aluminium	Recycle	Medium
Unknown	Plastic	Unknown	High

Declared packaging

Metal, Plastic, Recyclable Metals, Aluminium, Bag

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

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

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: 0.042 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. Palm oil Primary ingredient grade: B Primary ingredient: 0.000 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: whole milk powder whey powder rice 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.

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 January 15, 2018 at 2:45:29 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:43:33 PM UTC by new-nutrition-bot .

Product page also edited by beniben, camillem, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-carrefour, packbot, roboto-app, yuka.YUk4eExyUUt0cU1NcDhFNjcwTDEyY0I1N3JQeVpEaVBLKzRlSWc9PQ.

Source List

carrefour

View on Open Food Facts