WHAT'S INSIDE

170 CALORIES
5 g SAT FAT
24 g Sugar
55 mg Sodium
SERVINGS
Serving Size 1.4 oz. - about 16 pieces pieces
FATS
12% Total Fat 8g
24% Saturated Fat 5g
Cholesterol
0% Cholesterol 0mg
Sodium
2% Sodium 55mg
Proteins
Proteins 1g
CARBOHYDRATES
9% Total Carbohydrates 28g
6% Dietary Fiber 1g
Sugar 24g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
0% Calcium
10% Iron
DARK CHOCOLATE

Chocolate products that contain higher amounts of chocolate liquor or cocoa solids (not cocoa butter) than milk chocolate. The amount of chocolate ingredients required to call a product “dark chocolate” varies among countries. Dark chocolate typically contains less sugar and has a more bitter taste than milk chocolate.

SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

CHOCOLATE

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

COCOA BUTTER

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

NATURAL VANILLA F LAVOR

Flavor that has been obtained from vanilla beans.

SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

MALTODEXTRIN

A carbohydrate obtained by breaking down starch – typically corn starch. Used to improve texture and flavor of food.

DEIONIZED APPLE JUICE CONC
ENTRATE
NATURAL FLAVOR
POMEGRANATE JUICE CONCENTRATE

Pomegranate juice that has had part of its water removed.

PECTIN

A natural ingredient found in lemon and orange rinds and often in ripe fruits. Pectin is a source of soluble fiber and it is often used as a thickener and stabilizer for jams, jellies and other foods.

MALIC ACID

An ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.

APPLE JUICE CONCENTRATE

Apple juice that has had part of its water removed.

RASPBERRY JUICE CONCENTRATE

Raspberry juice that has had part of its water removed.

BLUEBERRY JUICE CONCENTRATE

Blueberry juice that has had part of its water removed.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

ACAI PUREE CONCENTRATE

Crushed acai berries that have had some of their water removed.

CR AN
BERRY JUICE CONCENTRATE
LEMON JUICE CONCENTRATE

Lemon juice that has had part of its water removed.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

ASCORBIC ACID

A food additive that helps flavor food. Also known as Vitamin C.

SODIUM CITRATE

A form of citric acid. Often used as a flavoring agent and as a preservative to increase a product's shelf life.

CITRIC ACID

A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.

DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

CONFECTIONER'S GLAZE

A clear coating that is applied to foods to improve their appearance and protect them.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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RECIPES