Carrefour
Fondant au chocolat chocolat noir
450 g
BARCODE:3245413465177
COMMON NAME:Gâteau au chocolat noir, surgelé
PACKAGER CODE:FR 32.056.040 EC, FR, 32.056.040, CE
CATEGORIES:Snacks, Sweet Snacks, Frozen Foods, Biscuits And Cakes, Cakes, Chocolate Cakes, Frozen Cakes And Pastries, Fondant Au Chocolat
LABELS:Made In France, Nutriscore, Nutriscore Grade E
PACKAGING:Frozen
MANUFACTURING:France
COUNTRIES:France, Spain
STORES:Carrefour, carrefour.fr
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
Nutrient levels
Fat in high quantity (21%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (13%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (33%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.09%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: fr:fondant au chocolat |
|---|---|---|
| Energy | 1599 kJ (383 kcal) | 1,707.185 kJ (409 kcal) (-6%) |
| Fat | 21 g | 23.902 g (-12%) |
| Saturated fat | 13 g | 13.23 g (-2%) |
| Carbohydrates | 42 g | 41.082 g (+2%) |
| Sugars | 33 g | 32.642 g (+1%) |
| Dietary fiber | 2.5 g | ? |
| Proteins | 5.3 g | 5.768 g (-8%) |
| Salt | 0.09 g | 0.174 g (-48%) |
| Sodium | 0.1 g | 0.071 g (+41%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (manufacturer) | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|---|
| Energy | 1599 kJ (383 kcal) | 1599 kJ (383 kcal) | 1643 kJ (393 kcal) | ~ 1681.52236904762 kJ (402 kcal) |
| Fat | 21 g | 21 g | 22 g | ~ 24.1832979761905 g |
| Saturated fat | 13 g | 13 g | 13 g | ~ 14.9518229166667 g |
| Carbohydrates | 42 g | 42 g | 43 g | ~ 40.3988669047619 g |
| Sugars | 33 g | 33 g | 34 g | ~ 36.9088227380952 g |
| Dietary fiber | 2.5 g | 2.5 g | 2.6 g | ~ 1.99534821428571 g |
| Proteins | 5.3 g | 5.3 g | 5.2 g | ~ 4.79544827380952 g |
| Salt | 0.09 g | 0.09 g | 0.25 g | ~ 0.0908985083333333 g |
| Sodium | 0.1 g | 0.1 g | 0.1 g | ~ 0.0355067289285714 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Sucre, œufs, beurre (contient lait), chocolat noir 12,3% (sucre, pâte de cacao, beurre de cacao, poudre de cacao maigre, émulsifiant : lécithines de soja, arôme naturel de vanille), eau, farine de blé, poudre de cacao maigre 2,8%.
Peut contenir des traces de fruits à coque.
Ingredient information
Sugar
34.49% (estimate)
Egg
22.9% (estimate)
Butter
19.37% (estimate)
Dark Chocolate
12.3%
Sugar
7.18% (estimate)
Cocoa Paste
2.56% (estimate)
Cocoa Butter
1.28% (estimate)
Fat Reduced Cocoa Powder
0.64% (estimate)
Emulsifier
0.32% (estimate)
Soya Lecithin
0.32% (estimate)
Natural Vanilla Flavouring
0.32% (estimate)
Water
6.87% (estimate)
Wheat Flour
3.44% (estimate)
Fat Reduced Cocoa Powder
2.8%
Added sugars
Contains added sugars (32%)
Added sugars: sugar
Quantity of added sugars: 32%
Allergens
EggsGlutenMilkSoybeans
Traces
Nuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E322 - Lecithins
Ingredients
Emulsifier
Ingredients
Flavouring
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E322 - LecithinsAntioxidantEmulsifier
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
High environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Chocolate cake • Score: 45/100Life-cycle reference
Category: Chocolate cake
PEF environmental score: 0.63
Climate change impact: 8.41 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 75.2 % |
| Processing | 6.5 % |
| Packaging | 14.4 % |
| Transportation | 3.1 % |
| Distribution | 0.8 % |
| Consumption | 0.0 % |
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 30/100Final score breakdown
Life cycle analysis score: 45
Sum of bonuses and maluses: -15
Final score: 30/100
Carbon footprint
Carbon footprint
Equivalent to driving 4.4 km in a petrol car.
841 g CO2e per 100g of product.
Reference category: Chocolate cake.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 87.4 % |
| Processing | 2.7 % |
| Packaging | 6.7 % |
| Transportation | 2.8 % |
| Distribution | 0.3 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Sleeve | Unknown | Unknown | High |
Declared packaging
Frozen
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Manufacturing locations
France
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Total forest footprint: 0.02 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG | Oeufs Importés | 22.90 % | 0.02 |
Additional information
- Preparation
- Préparation : Sans décongélation préalable : Au four à micro-ondes : Sortez le fondant de son étui et ôtez le film plastique. Déposez le dans son moule sur le plateau du micro-ondes et laissez réchauffer 1 min 30 (puissance restituée du four : 900W). Laissez reposer 30 minutes avant de le déguster. Au four : Préchauffez votre four à 180°C, thermostat 6. Sortez le fondant de son étui et ôtez le film plastique. Placez le dans son moule sur une grille placée à mi hauteur du four et laissez le réchauffer 13 minutes. Laissez le fondant reposer 15 minutes à température ambiante avant de déguster.
- Conservation conditions
- À consommer de préférence avant fin : voir la date indiquée sur le côté de la boîte. À conserver jusqu'à la date de durabilité minimale dans un congélateur*** à -18°C. Après décongélation, à conserver au réfrigérateur à +4°C et à consommer dans les 24h. ATTENTION, NE PAS RECONGELER APRÈS DÉCONGÉLATION.
- Customer service
- Interdis - TSA 91431 - 91343 MASSY Cedex - France
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on January 24, 2018 at 10:01:52 PM UTC by kiliweb .
Last edit on March 18, 2026 at 4:27:10 AM UTC by org-carrefour .
Product page also edited by driveoff, ecoscore-impact-estimator, jeremy64, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, org-carrefour, packbot, roboto-app, segundo, teolemon, yuka.K4hPG4fUFdEqQPbCi7o2_DWfMr_8H_V_P0Azog, yuka.VFBBZkNiWXN0T1FNc00wR3d3djgwUHgxNUpPcFQzS01KUEkySVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllwbdPDip2_mGDzQghKb3tSHH6X1R-xrzqymNag.
Source List
- carrefour