WHAT'S INSIDE

150 CALORIES
4 g SAT FAT
20 g Sugar
15 mg Sodium
SERVINGS
Serving Size 1 piece
FATS
9% Total Fat 6g
19% Saturated Fat 4g
Cholesterol
2% Cholesterol 5mg
Sodium
1% Sodium 15mg
Proteins
Proteins 2g
CARBOHYDRATES
8% Total Carbohydrates 24g
0% Dietary Fiber 0g
Sugar 20g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
0% Iron
MILK CHOCOLATE

A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.

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.).

MILK

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

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.

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.

MILK FAT

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

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.

NATURAL AND ARTIFICIAL FLAVOR
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.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

CONTAINS 2% OR LESS OF: ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

CALCIUM CHLORIDE

A compound added to foods to provide calcium, which helps maintain bones and muscles. It can also be used as a thickener or to stabilize ingredients.

EGG WHITES

The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.

ARTIFICIAL COLOR

A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)

YELLOW 6

An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food an orange color. Also known as Sunset Yellow.

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

Claim/certification 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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