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ProductsFreyRochelino
Rochelino
Barcode 7616500050365
Frey

Rochelino

335g
BARCODE:7616500050365
CATEGORIES:Snacks, Sweet Snacks, Cocoa And Its Products, Chocolates
COUNTRIES:France
STORES:Migros

Health

Nutrition

Nutri-Score

ELower nutritional quality

Nutri-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: 8

Nutrient levels

Fat in high quantity (36%)
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 (19%)
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 (50%)
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 (0.16%)
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

Rochelino nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Chocolates
Energy~ 2359 kJ (566 kcal)2,276.899 kJ (548 kcal) (+4%)
Fat36 g35.9 g (~0%)
Saturated fat19 g20.581 g (-8%)
Carbohydrates51 g47.036 g (+8%)
Sugars50 g41.004 g (+22%)
Dietary fiber3 g?
Proteins8 g7.181 g (+11%)
Salt0.16 g0.148 g (+8%)
Sodium0.064 g0.059 g (+8%)
Fruits, vegetables and legumes~ 0 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy~ 2359 kJ (566 kcal)? (566 kcal)~ 1269.375 kJ (300 kcal)
Fat36 g36 g~ 37.88125 g
Saturated fat19 g19 g~ 2.409375 g
Carbohydrates51 g51 g~ 55.135 g
Sugars50 g50 g~ 54.876875 g
Dietary fiber3 g3 g~ 0.61875 g
Proteins8 g8 g~ 4.7625 g
Salt0.16 g0.16 g~ 0.1182 g
Sodium0.064 g0.064 g~ 0.0472725 g
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Rochelino ingredients image

Ingredients list

Zucker, Kakaobutter, VollMILCHpulver, Kakaomasse+, MANDELN </span>8%, Marzipandekor 2% (Zucker, MANDELN, Kakaomasse+, Kakaobutter*, Feuchthaltemittel: Sorbitsirup und Invertase, Glucosesirup, Emulgator: SOJAlecithin, natürliches Aroma), Emulgator: Lecithin, natürliches Aroma. Kann Haselnüsse, Eier, Gluten und andere Nüsse enthalten. Kakao: 33%

Ingredient information

Sugar
50% (estimate)
Cocoa Butter
25% (estimate)
Whole Milk Powder
12.5% (estimate)
Cocoa Paste
6.25% (estimate)
Almond
8.0%
Marzipandekor
2.0%
Cocoa
33.0%

Added sugars

Contains added sugars (58%) Added sugars: sugar, glucose syrup Quantity of added sugars: 58%

Allergens

MilkNutsSoybeans

Traces

EggsGlutenNuts

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Vegan
No

Contains non-vegan ingredients.

Vegetarian
Unknown

Vegetarian status unknown

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E322 - Lecithins
Additives
E420 - Sorbitol
Ingredients
Emulsifier
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Glucose Syrup
Ingredients
Humectant

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

E1103 - InvertaseStabiliser

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.

Open additive page Source
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.

Open additive page Source
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.

Open additive page Source
E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.

Open additive page Source
E420ii - Sorbitol syrupHumectantSequestrantStabiliserSweetenerThickener

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Green Score

Overall grade

UnknownUnknown environmental impact

About 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.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

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

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

Medium risk of deforestation Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: C Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Total Forest Footprint: 0.167 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: C Primary ingredient: 0.167 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: whole milk powder Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 April 2, 2018 at 3:56:10 PM UTC by kiliweb .

Last edit on March 17, 2026 at 11:25:15 PM UTC by new-nutrition-bot .

Product page also edited by charlesnepote, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, timt, yuka.B4pMJfqTMpQDEsf824A1xyqDNsruAt5XE1dUow, yuka.SFpoZktyUTYrc1lMeS9ZOStRcmtxdEpVbUk2MlYwZU9OdTBUSVE9PQ, yuka.Ull3bUM3c3J0OGc3cC9BbjBoTEg2dFZabWFPSmQyKzBETXdKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhZmAtGEgGvLLEL6phOrmM6KAcPRYNUp0IehD6s, yuka.sY2b0xO6T85zoF3NwEKvln15cvn4ujDUHBv4pxPVyNyifrjMZY9PuaXIHqs.

View on Open Food Facts