ProductsNestléNESTLE L'ATELIER Ganache chocolat au lait et caramel 150g

Nestlé, Les recettes de l'atelier

NESTLE L'ATELIER Ganache chocolat au lait et caramel 150g

Name: NESTLE L'ATELIER Ganache chocolat au lait et caramel 150g
Brand: Nestlé, Les recettes de l'atelier

150 g

BARCODE:7613035367852

COMMON NAME:Chocolat au lait extra-fin fourré ganache fondante au caramel

CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Chocolates, Milk Chocolates, Filled Chocolates, Filled Milk Chocolates, Tablettes De Chocolat

LABELS:No Artificial Flavors, Sustainable Farming, Green Dot, Made In France, Nestle Cocoa Plan, Utz Certified

PACKAGING:Metal, Recyclable Metals, Aluminium, Box, Cardboard, Etui En Carton, Feuille En Metal

MANUFACTURING:France

WEBSITE:https://www.croquonslavie.fr/marques/produits-nestle/nestle/nestle-recettes-atelier-ganache-chocolat-au-lait-caramel-150g

COUNTRIES:France

STORES:Auchan,Magasins U

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 (29%)

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 (17%)

Sugars in high quantity (50%)

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 (0.15%)

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: fr:Tablettes de chocolat
Energy	2130 kJ (510 kcal)	2,281.014 kJ (549 kcal) (-7%)
Fat	29 g	35.186 g (-18%)
Saturated fat	17 g	19.608 g (-13%)
Carbohydrates	53 g	44.978 g (+18%)
Sugars	50 g	41.661 g (+20%)
Dietary fiber	1.5 g	?
Proteins	5.2 g	8.039 g (-35%)
Salt	0.15 g	0.151 g (-1%)
Sodium	0.06 g	0.06 g (~0%)
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	2130 kJ (510 kcal)	2130 kJ (510 kcal)	?
Fat	29 g	29 g	?
Saturated fat	17 g	17 g	?
Carbohydrates	53 g	53 g	?
Sugars	50 g	50 g	?
Dietary fiber	1.5 g	1.5 g	?
Proteins	5.2 g	5.2 g	?
Salt	0.15 g	0.15 g	?
Sodium	0.06 g	0.06 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

25 g (3 carrés (25 g))

Ingredients

Ingredients image

Ingredients list

Sucre, produits laitiers (LAIT, LAIT ECREME), beurre de cacao, pâte de cacao, sirop de glucose, BEURRE </span>pâtissier, humectant (sorbitol), PETIT-LAIT </span>filtré en poudre, caramel au LAIT </span>en poudre (1,9%) (PETIT-LAIT, BEURRE, maltodextrine, sucre, LAIT </span>écrémé en poudre), émulsifiant (lécithine de tournesol), stabilisant (invertase), arôme naturel de vanille, arôme naturel. Peut contenir : gluten, fruits à coque.

Ingredient information

Sugar

46.25% (estimate)

Dairy

22.63% (estimate)

Milk

11.79% (estimate)

Skimmed Milk

10.84% (estimate)

Cocoa Butter

15.72% (estimate)

Cocoa Paste

8.66% (estimate)

Glucose Syrup

4.33% (estimate)

Butterfat

2.16% (estimate)

Humectant

1.08% (estimate)

E420

1.08% (estimate)

Filtered Whey Powder

0.54% (estimate)

Caramel Au Lait

1.9%

Whey

0.38%-1.9% (estimate)

Butter

< 0.95% (estimate)

Maltodextrin

< 0.63% (estimate)

Sugar

< 0.48% (estimate)

Skimmed Milk Powder

< 0.38% (estimate)

Emulsifier

< 1.9% (estimate)

Sunflower Lecithin

< 1.9% (estimate)

Stabiliser

< 1.9% (estimate)

E1103

< 1.9% (estimate)

Natural Vanilla Flavouring

< 1.9% (estimate)

Natural Flavouring

< 1.9% (estimate)

Added sugars

Contains added sugars (53%) Added sugars: sugar, glucose syrup Quantity of added sugars: 53%

Allergens

Milk

Traces

GlutenNuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

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

Humectant

Ingredients

Maltodextrin

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

E1103 - InvertaseStabiliser

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.

Open additive page Source

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

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

Milk chocolate, filled • Score: 35/100

Life-cycle reference

Category: Milk chocolate, filled PEF environmental score: 0.86 Climate change impact: 12.80 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Milk chocolate, filled. 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, filled. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	77.5 %
Processing	2.0 %
Packaging	17.5 %
Transportation	2.5 %
Distribution	0.6 %
Consumption	0.0 %

Bonuses and maluses

Production system

Bonus: +10 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 medium impact Malus: -11 Packaging score: -14.4

Green-Score for this product

Final score: 34/100

Final score breakdown

Life cycle analysis score: 35 Sum of bonuses and maluses: -1 Final score: 34/100

Carbon footprint

Equivalent to driving 6.6 km in a petrol car. 1280 g CO2e per 100g of product. Reference category: Milk chocolate, filled. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk chocolate, filled. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

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

Stage	Impact
Agriculture	89.8 %
Processing	1.1 %
Packaging	7.5 %
Transportation	1.9 %
Distribution	0.2 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -14.4

Packaging components

Shape	Material	Recycling	Impact
Sheet	Light Aluminium	Recycle	Medium
Sleeve	Cardboard	Unknown	Low
BOX	Unknown	Unknown	High

Declared packaging

Metal, Recyclable Metals, Aluminium, Box, Cardboard, Etui En Carton, Feuille En Metal

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

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: 0.009 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.009 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: dairy butterfat filtered whey powder milk skimmed milk whey butter skimmed milk powder 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 au frais et au sec.
Customer service: Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

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 October 18, 2016 at 10:09:46 AM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 9:36:14 PM UTC by new-nutrition-bot .

Product page also edited by anonymous-c32w6zz5vu, beniben, claire-87, ecoscore-impact-estimator, magasins-u, moon-rabbit, musarana, new-nutrition-bot, openfoodfacts-contributors, org-nestle-france, packbot, roboto-app, teolemon.

Source List

nestle-france

View on Open Food Facts