Calculate your carbon footprint

Do you want to know the climate impact of your chocolate? Calculate its carbon footprint by using standard chocolate recipes or by entering your own recipe. This Product Carbon Footprint Calculator is intended to give you an initial understanding of the carbon impact of the recipes you may be considering. For more information on your product's carbon footprint, please approach your sales or sustainability contact at Barry Callebaut.
Let's get started!

Let's get started!

Dark chocolate

100%
Clear fields and start over
54.9%

Cocoa

%
%
%
0%

Dairy

%
%
%
%
%
44.4%

Sugar

%
0%

Oils & Fats

%
%
%
%
%
0%

Nuts

%
%
0.7%

Various

%
e.g. dextrose, maltitol
%
e.g. vanilla
%
e.g. soy lecithin, sunflower lecithin, rapeseed lecithin
%
e.g. non-dairy creamer, starch, coffee extract
%
e.g. potassium carbonate, ammonium carbonate

Results

Carbon footprint per 1 kg

4.99 kg CO₂e
per 1 kg of Dark chocolate

Results for alternative snacks per 1 kg product mass

Apple
Apple
0.60
Bread
Bread
0.70
Yoghurt
Yoghurt
1.30
Nuts
Nuts
1.80
Boiled egg
Boiled egg
2.00
Dried fruit
Dried fruit
3.10
Dark chocolate
Dark chocolate
4.99
French Fries
French Fries
5.70
Cheese
Cheese
7.80
kg CO₂e per 1 kg of product

Carbon footprint per kcal

0.97 g CO₂e per kcal
of Dark chocolate

Results for alternative snacks per kcal

Bread
Bread
0.26
Nuts
Nuts
0.27
Dark chocolate
Dark chocolate
0.97
Apple
Apple
1.06
Yoghurt
Yoghurt
1.18
Dried fruit
Dried fruit
1.29
Boiled egg
Boiled egg
1.29
French Fries
French Fries
1.82
Cheddar Cheese
Cheddar Cheese
1.94
g CO₂e per kcal of product
Last update: February 2026 (values of fiscal year 2024/25)
This Product Carbon Footprint Calculator is based on a detailed Corporate and Product Carbon Footprint analysis and is periodically updated. It is built on the Product Environmental Footprint (PEF) guideline of the European Commission, the GHG Protocol and other relevant guidelines. The system boundaries are “cradle-to-gate” for industrial chocolate. Important data sources are cocoa-specific measurements of deforestation in Barry Callebaut's main sourcing countries, operational data, the World Food LCA database (WFLDB) and the ecoinvent database.