Cooked chocolate
Low GI
GL 25 per 100 g
- Contains some dietary fiber
- High added sugar content
Cooked chocolate has a glycemic index of 45, higher than plain Plain Chocolate (40).
Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Forms of Plain Chocolate
- GI 40 · GL 24 per 100 g
Plain Chocolate - GI 20 · GL 6 per 100 g sugar freeextra dark
High-cocoa dark chocolate (no added sugars) - Russell stover sugar free caramel chocolateGI 18 · GL 12 per 100 g brand: russell_stoversugar free
- GI 40 · GL 16 per 100 g brand: ferrero_rocher
Ferrero Rocher Chocolate - Chocolate with nutsGI 45 · GL 20 per 100 g with nuts
- GI 40 · GL 22 per 100 g belgian
Belgian chocolate - GI 40 · GL 22 per 100 g brand: maltankidessert
Maltanki Dessert Chocolate - +7 more
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Cooked chocolate is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 520 kcal |
| Carbohydrates | 55 g |
| Sugars (Total) | 48 g |
| Natural | 3 g |
| Added | 45 g |
| Fiber | 7 g |
| Soluble | 2 g |
| Insoluble | 5 g |
| Protein | 5 g |
| Fat | 32 g |
| Saturated | 20 g |
| Unsaturated | 12 g |
| Sodium | 10 mg |
Processing Level
Why this score?
- Contains some dietary fiber
- Provides antioxidants from cocoa
- High added sugar content
- High saturated fat
- Highly processed
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Cooked chocolate?
Cooked chocolate has a glycemic index of 45 (Low) and a glycemic load of 25 per 100 g.
Is Cooked chocolate good for people with insulin resistance?
Cooked chocolate has a low glycemic index (45), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
Which form of Plain Chocolate has the lowest glycemic load?
Among the forms of Plain Chocolate in this database, High-cocoa dark chocolate (no added sugars) has the lowest glycemic load (6 per 100 g).
Check Cooked chocolate in the Logi app, with your portion.
