How does Mira rate chocolates?

Chocolate has no separate scoring model — Mira rates it with the same rules as any other food. Three things shape the final band: nutritional quality, the additives in the composition, and organic status.

Nutritional quality. Mira assesses it using Nutri-Score principles, adapted to the product type. Calories, sugar, salt and saturated fat count against the score, while protein, fibre and the share of fruit, vegetables and nuts count in its favour. Most chocolate confectionery is high in sugar and saturated fat, so on nutrition alone it usually lands in the lower bands.

Additives. Every food additive in the composition is rated by risk level — from safe to high risk — based on scientific evidence. The riskiest additive caps the score: a single high-risk additive pushes the product into the lower bands ('Poor' / 'Bad') regardless of the rest of its composition. The risks for each additive and their sources are shown on the product card.

Organic. Chocolate with an official organic label earns a bonus, since that certification rules out chemical pesticides and a number of disputed additives.

Mira has no standalone 'cocoa percentage' criterion and no bonus for the type of fat used. A high cocoa share does not raise the score by itself — what matters is the nutritional profile and the composition. That is why dark chocolate often scores better than milk chocolate: it tends to contain less sugar, not because of the 'cocoa percentage' as such.

The rating is Mira's opinion. The words 'Excellent', 'Good', 'Poor' and 'Bad' refer to the rating, not to the product itself. A low band is not a reason to cut your favourite chocolate out for good — it is a cue to be mindful of how often and how much of it you eat.