Know what’s on your plate
Chocolate
Calories & nutrition facts
fancy and filled
Nutrition facts
Per 100 g% DV- Calories 447 kcal —
- Protein 4.9 g 10%
- Carbohydrate 63 g 23%
- Fat 21 g 27%
- Saturated fat 11 g 57%
- Sugars 60 g —
- Sodium 88 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 101 µg 11%
- Vitamin C 0 mg 0%
- Vitamin E 1.7 mg 11%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 0.4 mg 3%
- Pantothenic acid (B5) 0.73 mg 15%
- Vitamin B6 0.03 mg 2%
- Biotin (B7) 3 µg 10%
- Folate (B9) 17 µg 4%
Minerals
- Calcium 110 mg 8%
- Iron 1.2 mg 7%
- Magnesium 48 mg 11%
- Phosphorus 150 mg 12%
- Potassium 270 mg 6%
- Zinc 0.8 mg 7%
- Copper 0.3 mg 33%
- Manganese 0.39 mg 17%
- Selenium 2 µg 4%
Similar foods
Questions about Chocolate
How do you melt chocolate without burning it?
Chop it into small, even pieces and melt gently in a heatproof bowl over barely simmering water, keeping the bowl clear of the water. Stir until nearly smooth, then take it off the heat; even a little water can make melted chocolate seize.
How do you temper chocolate for a glossy finish?
For dark chocolate, melt it to about 45–50°C, cool it to 27–28°C, then warm it gently to 31–32°C, stirring throughout. A properly tempered coating sets firm and glossy rather than streaky.
How should you store chocolate?
Keep it wrapped in a cool, dry, dark cupboard, away from strong-smelling foods; around 15–18°C is ideal. Avoid the fridge, where condensation can leave a pale sugar bloom, unless your kitchen is very warm.
Why does chocolate sometimes turn white?
A pale, powdery film is usually sugar bloom from moisture, while a smooth, greasy-looking haze is fat bloom from temperature changes. It is generally still fine to eat, though the texture may be less pleasant; melt it into baking or a sauce.
What can you make with chocolate besides eating it as a bar?
Use chopped chocolate in brownies, chocolate-chip biscuits or a rich ganache; for ganache, pour hot cream over chopped chocolate and stir until smooth. A small piece also melts into Mexican-style hot chocolate with milk and a pinch of cinnamon.
Can you use chocolate instead of cocoa powder in a recipe?
Not as a direct swap: chocolate contains cocoa butter and often sugar, while cocoa powder is much drier and more concentrated. If adapting a recipe, reduce some of its added fat and sugar, and expect a softer, richer result.
Is chocolate a source of iron?
It is not classed as a source of iron: a typical 1.2 mg per 100 g is below the threshold for that claim. Its copper stands out more, at 0.3 mg per 100 g.
How much sugar is in a typical portion of chocolate?
A few squares, about 20 g, contain 12 g of sugar. The amount can differ substantially between plain, milk and filled chocolate, so use the variety you actually eat when estimating a portion.
Source: CoFID (UK) 17-690 · per 100 g · carbohydrate per EU label, fibre excluded
