Easter egg
Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 544 kcal | 27% |
| Fat | 34.0 g | 49% |
| of which saturates | 20.0 g | 100% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 48.0 g | 53% |
| Protein | 7.0 g | 14% |
| Salt | 0.29 g | 5% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dark chocolate: cocoa mass, sugar, cocoa butter, emulsifier (soya lecithin), milk chocolate caramel sea salt: sugar, dried whole milk, cocoa butter, cocòa mass, 10% caramel pieces (sugar, glucose syrup, cream (milk), butter (milk)), ó,5% sea salt, emulsifier (soya lecithin), milk chocolate: sugar, dried whole milk, cocoa butter, cocoa mass, emulsifier (soya lecíthin), dark milk chocolate prétžel toffee: sugar, cocoa mass, dried whole milk, cocoa butter, 7% pretzel pieces (wheat flour, salt, sunflower oil, malted wheat flour, yeast, acidity regulator (sodium hydroxide)), 3% caramel (sugar, glucose syrup), sea salt, emulsifier (soya lecithin), milk chocolate hazelnut: sugar, dried whole milk, cocoa butter, cocoa mass, 10% hazelnuts, emulsifier (soya lecithin), milk chocolate nougat: sugar, dried whole milk, cocoa butter, cocoa mass, 10% nougat (cane sugar, glucose syrup, almonds, potato starch, honey, cocoa butter, egg white), emulsifier soya lecithin), dark milk chocolate: sugar, cocoa mass, dried whole milk, cocoa butter, emulsifier soya lecithin), white chocolate: sugar, cocoa butter, dried whole milk, emulsifier (soya lecldntn, ďark chocolate almond sea salt, cocoa mass, sugar, 10% almonds, cocoa butter, 0,5% sea sa emulsifier (soya lecithin), white chocolate raspberý popping candy: sugar, cocoa buttel, aei whole milk, 3% freeze-dried raspberry, 2% popping candy (glucose syrup, sugar, carbon dioxide milk, ner (soya lecithin), for allergems, see ingredfents in bold, in addition, all products may also contain: gluten, egg, peanut and nuts, cocoa solids: 51% / 42% / 32% / 28% minimum, milk solids: 18% minimum,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
20% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Easter eggs” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chocolates”: 15.4 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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