Assortiment de chocolats
Packaged product Sweets and Desserts Mascarin
Assortiment de chocolats contains 582 kcal per 100 g.
Roughly 59% of its calories come from fat, with 36% from carbohydrates and 4% from protein (estimated with general energy factors).
That is close to the median for sweets and desserts on FoodFactly (543 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 582 kcal | |
| Total fat L | 35 g | 45% |
| Saturated fat L | 22 g | 110% |
| Sodium L | 20 mg | 0.9% |
| Total carbohydrates L | 48 g | 17% |
| Dietary fiber | not reported | |
| Total sugars L | 45 g | |
| Added sugars L | 18.7 g | 37% |
| Protein L | 5.8 g | 12% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 4%
- Carbohydrates 36%
- Fat 59%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5.8 gbelow the median for sweets and desserts (median 6 g)
- Sugars45 gbelow the median for sweets and desserts (median 47.6 g)
- Fat35 gabove the median for sweets and desserts (median 34 g)
- Saturated fat22 gin the top quarter of sweets and desserts (median 17.8 g)
- Sodium20 mgin the lowest quarter of sweets and desserts (median 56 mg)
- Protein per 100 kcal1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Mascarin
- Barcode
- 3443271449616
- Category
- Assorted chocolate candies
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Chocolat noir (cacao noinimum 64 %) : pâte de cacao, sucre, beurre de cacao, émulsifiant : lecitine de soja, arôme vanille - Chocolat lait (cacao minimum 34 %) : pâte de cacao, sucre, beurre de cacao, lait en poudre. poudre de lait écrémé, lécithine de soja, arôme naturel vanille - Fourrage : Chocolat, sucre, praliné amande et noisette, sorbitol, gianduja : sucre, pâte de cacao, poudre de lait, pulpe de fruit (goyavier, banane, tamarin, mangue,citron galet), pépites d'orange ecorce d'orange, sucre, café bourbon pointu, émulsifiant : lécithine de soja, acide citrique, gélifiant : gélatine de poisson, sel de St - Leu, conservateur sorbate de potassium, arôme naturel vanille, arômes.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SugarCocoa butterHazelnutBanana
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Assortiment de chocolat Vendome | 582 | 7 g | 47 g | 40 g |
| Ferrero collection Ferrero Collection | 582 | 11.1 g | 44.6 g | 39.7 g |
| Noir Dark Chocolates Les Chocolats De Pauline | 582 | 8.7 g | 36.7 g | 42.4 g |
| Swiss Luxury Selection Lindt | 583 | 6.4 g | 52 g | 38 g |
| Prestige Frey | 583 | 5 g | 48 g | 41 g |
| Frohe Festtage - Nougat Variationen Peters | 581 | 6.9 g | 52 g | 37 g |
| Caja Roja Dark Sublime Nestlé | 581 | 8.7 g | 37.6 g | 42 g |
| Ganaches d'exception Michel Cluizel | 584 | 5.6 g | 35.2 g | 46.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 3443271449616. License: ODbL 1.0 (Open Food Facts). Source record dated March 24, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.