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Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate

Burnt Caramel Sea Salt Belgian Milk Chocolate

17Avoid

Ingredients · 13

GoodCautionAvoid

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Common questions

Is Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate healthy?

Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate scores 17/100 on Tallow — our avoid band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate?

Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate lists 13 ingredients, starting with Sugar, Cocoa Butter, Chocolate Liquor, Whole Milk Powder and Soy Lecithin. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate contain seed oils?

No. Nothing in Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate?

Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate is NOVA group 4: ultra-processed. That is the top of the scale and the classification the score penalises most heavily.

How does Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate compare to other chocolate?

At 17/100 Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate scores worse than most chocolate we have scored. A higher-scoring option in chocolate is Hu Organic Hazelnut Butter + Hazelnut Crunch Milk Chocolate at 100/100.

Is Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate organic?

Choceur Burnt Caramel Sea Salt Belgian Milk Chocolate is not certified organic in our data.

Full methodology: how we score products.

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