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SCM — FRANCE FRENCH CHOCOLATE CUPS

Chocolate SCM Branded
571 Calories
7.1g Protein
53.6g Carbs
35.7g Fat
3.6g Fiber
Nutrition Facts
Serving Size 100 g
Calories 571
% Daily Value*
Total Fat 35.7g 46%
Saturated Fat 17.9g 89%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 36mg 2%
Total Carbohydrate 53.6g 19%
Dietary Fiber 3.6g 13%
Total Sugars 50g
Protein 7.1g 14%
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 2.6mg 14%
Potassium 250mg 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 7.1g 7%
Carbs 53.6g 56%
Fat 35.7g 37%

Minerals

Nutrient Amount % DV
Calcium, Ca 71 MG 5%
Iron, Fe 2.6 MG 14%
Potassium, K 250 MG 5%
Sodium, Na 36 MG 2%

Nutrition Highlights

  • Good source of dietary fiber (3.6g per 100g).

About FRANCE FRENCH CHOCOLATE CUPS

Jacquot France French Chocolate Cups are luxury chocolate cups with almond paste, caramelized hazelnuts, hazelnut paste, and cocoa bean chips. Per 28g: 571 calories, 7g protein, 54g carbs, 36g fat, and 4g fiber. A premium artisan French confection with multi-layer nut and chocolate complexity; the caramelized hazelnut and almond paste create a praline-like richness.

Ingredients

SUGAR, COCOA BUTTER, UNSWEETENED CHOCOLATE, WHOLE MILK POWDER, VEGETABLE FATS (PALM KERNEL, PALM), ALMOND PASTE, CARAMELIZED WHOLE HAZELNUTS (HAZELNUTS, SUGAR, GLUCOSE SYRUP FROM WHEAT, HONEY), HAZELNUT PASTE, LACTOSE, COCOA POWDER PROCESSED WITH ALKALI, SKIM MILK POWDER, CARAMELIZED COCOA BEAN CHIPS (ROASTED COCOA BEAN CHIPS, SUGAR), MILK FAT, PANCAKE FLAKES [WHEAT FLOUR, SUGAR, VEGETABLE OIL (SUNFLOWER), SKIM MILK POWDER, BARLEY MALT, SALT], WHEY POWDER, EMULSIFIER: SUNFLOWER LECITHIN, NATURAL AND ARTIFICIAL FLAVORS, GLAZING AGENTS: SHELLAC - GUM ARABIC.

Calorie Breakdown

At 571 calories per 100 grams, FRANCE FRENCH CHOCOLATE CUPS gets 5% of its calories from protein, 38% from carbohydrates, and 56% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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