Petit Écolier dark chocolate 45% COCOA

How it scored 38 / 100

Nutrition snapshot

Ingredients 24 listed

• 1 Sweet Chocolate
  Chocolate containing chocolate liquor and a higher proportion of sugar than semi-sweet chocolate, defined by FDA standard of identity (21 CF…
  Low
• 2 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Butterfat
  Anhydrous milkfat; the fat fraction of cow's milk separated from whey and casein.
  Low
• 5 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 6 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 7 Raising Agent
  Umbrella label for one or more leavening agents (e.g., sodium bicarbonate, baking powder, ammonium bicarbonate, monocalcium phosphate).
  Safe
• 8 Tree Nut
  Generic umbrella label for unspecified tree nut (almond, walnut, cashew, pecan, pistachio, etc.).
  Low
• 9 Chocolate
  Confection made from cacao products (cocoa solids, cocoa butter), sugar, and often milk and emulsifiers; FDA standard of identity in 21 CFR …
  Low
• 10 Pure Cocoa Butter
  Edible vegetable fat extracted from cacao beans (Theobroma cacao L.), the natural fat fraction of chocolate liquor.
  Safe
• 11 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 12 Crème Fraîche
  Cultured cream — pasteurized cream fermented with mesophilic lactic acid bacteria, ~30–40% milk fat.
  Low
• 13 matiãˆre grasse du lait —
• 14 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 15 Vanillin
  4-hydroxy-3-methoxybenzaldehyde, the principal flavor compound of vanilla; produced naturally or synthetically (from guaiacol or lignin).
  Low
• 16 Butyric Acid
  Short-chain fatty acid (C4); naturally found in butter, parmesan cheese, and human gut (microbial fermentation product).
  Low
• 17 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 18 Cocoa Butter Safe
• 19 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 20 Vanilla Flavouring
  Flavoring derived from vanilla beans (extract) or formulated to mimic vanilla; may include vanillin and other aromatics.
  Low
• 21 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 22 chocolat sucr㉠—
• 23 Disodium Diphosphate
  Disodium diphosphate (disodium pyrophosphate, E450i) is a sodium salt of pyrophosphoric acid.
  Low
• 24 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low