Know what’s on your plate
Chocolate bar
Calories & nutrition facts
chocolate-coated, without biscuit
Nutrition facts
Per 100 g% DV- Calories 496 kcal —
- Protein 3.7 g 7%
- Carbohydrate 66 g 24%
- Fat 24 g 31%
- Saturated fat 14 g 70%
- Fibre 0.6 g 2%
- Sugars 47 g —
- Sodium 200 mg 9%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.54 mg 1%
- Vitamin D 0.09 µg 0%
- Vitamin E 4.9 mg 32%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 0.23 mg 1%
- Pantothenic acid (B5) 0.45 mg 9%
- Vitamin B6 0.08 mg 4%
- Folate (B9) 5.2 µg 1%
- Vitamin B12 0.16 µg 7%
Minerals
- Calcium 99.8 mg 8%
- Iron 2.5 mg 14%
- Magnesium 50.9 mg 12%
- Phosphorus 148 mg 12%
- Potassium 171 mg 4%
- Zinc 0.56 mg 5%
- Copper 0.15 mg 17%
- Manganese 0.13 mg 6%
- Iodine 15.6 µg 10%
Similar foods
- Milk chocolate bar550 kcal / 100 g
- Chocolate bar with biscuitwith biscuit492 kcal / 100 g
- Chocolate bar-covered biscuit485 kcal / 100 g
- Dark chocolate bar70% cocoa591 kcal / 100 g
- Milk chocolate bar with nougatmilk chocolate, with nougat532 kcal / 100 g
- Chocolate-coated coconut bar475 kcal / 100 g
- Cereal barwith chocolate coating460 kcal / 100 g
- Chocolate stick biscuitwith chocolate covering510 kcal / 100 g
- Coated chocolate confectionerycoated505 kcal / 100 g
- Sweet chocolate candy barcandies, bars507 kcal / 100 g
Questions about Chocolate bar
How should you store a chocolate bar?
Keep it wrapped in a cool, dry, dark cupboard, away from strong smells; around 15–18 °C is ideal. Avoid the fridge, where condensation can leave the surface sticky or patchy when the bar warms up.
How do you melt a chocolate bar without burning it?
Break it into small pieces and melt it in a heatproof bowl over barely simmering water, making sure the bowl does not touch the water. Stir often and keep every drop of water out of the chocolate, as even a little can make it seize.
Can you use a chocolate bar instead of chocolate chips in baking?
Yes. Chop the bar into small, even pieces and use the same weight as the chips; the chunks may melt more than chips designed to hold their shape. For brownies, cookies or a cake, choose a bar whose sweetness suits the recipe.
Why has a chocolate bar turned white, and is it still usable?
A pale, powdery or streaky coating is usually bloom: cocoa butter or sugar has risen to the surface after temperature changes or damp storage. It is generally safe to eat, though the texture may be less smooth; melt it into baking or a sauce if you prefer.
What can you use instead of a chocolate bar in a recipe?
For a recipe that needs melted chocolate, use chocolate chips or couverture chocolate by weight. Cocoa powder is not a direct swap: it has no cocoa butter, so a recipe may need extra fat and sugar to get a similar result.
What goes well with a chocolate bar in desserts?
Chocolate pairs especially well with orange, raspberries, cherries, hazelnuts, almonds and coffee. Chop it over porridge or ice cream, or melt it for a dip with strawberries and banana.
Is a chocolate bar the same as a bar of cooking chocolate?
Not always: eating chocolate is made to taste good on its own, while some cooking chocolate is formulated to melt or set in a particular way and may be less sweet. For ganache or coating, a plain chocolate bar works well; check whether a recipe specifies a particular cocoa percentage.
How do you make a quick chocolate sauce from a chocolate bar?
Finely chop the bar, then pour over hot double cream and leave it for a minute before stirring until smooth. Use roughly equal weights of chocolate and cream for a soft ganache, adding a little more cream for a pourable sauce.
Source: ANSES–Ciqual (France) 31001 · per 100 g · carbohydrate per EU label, fibre excluded
