Dark chocolate coating
Category
Bread and pastries
Allergens
Coating chocolate contains a higher proportion of cocoa butter, which makes the melting point decrease. It can be presented in both solid and liquid forms, and it is mainly used to mold and cover all kinds of confectionery and baked products.
Chocolate is an ingredient resulting from the mixture of sugar with cocoa mass and cocoa butter, which are two products derived from the manipulation of cocoa seeds. Starting from this basic combination, we can elaborate different kinds of chocolates depending on the proportion of these elements and the extent in which they are or are not mixed with other products such as milk and dried fruits.
Nutritional information (0.1 kg)
Energy
543.0
kcal
Carbohydrates
43.6
g
Proteins
6.3
g
Lipids
35.5
g
Fiber
12.1
g
Saturates
21.35
g
Monounsaturated fatty acids
11.51
g
Polyunsaturated fatty acids
1.08
g
Cholesterol
1.0
mg
Calcium
38.0
mg
Iron
1.5
mg
Zinc
2.2
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
6.0
ug
Salt (Sodium)
100.0
mg
Sugars
43.6
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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