CHOCOLATE FONDANTS
Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 392 kcal | 20% |
| Fat | 25.0 g | 36% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 33.0 g | 13% |
| of which sugars | 25.0 g | 28% |
| Fibre | 3.7 g | — |
| Protein | 6.9 g | 14% |
| Salt | 0.21 g | 3% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Eggs, Sugar, Sunflower Oil, Wheat Flour, Dark Chocolate Coating (8.4%) [Cocoa Mass, Sugar, Emulsifier: Sunflower Lecithin; Natural Vanilla Flavour], Water, Low-Fat Cocoa Powder (4%), Baking Powder (Raising Agents: Diphosphates, Sodium Carbonates; Wheat Starch), Salt.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Molten chocolate cakes”: 8.38 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.