WHAT'S INSIDE

190 CALORIES
7 g SAT FAT
20 g Sugar
130 mg Sodium
SERVINGS
Serving Size 1.4 oz - about 22 pieces
FATS
16% Total Fat 10g
35% Saturated Fat 7g
Cholesterol
0% Cholesterol 0mg
Sodium
6% Sodium 130mg
Proteins
Proteins 2g
CARBOHYDRATES
9% Total Carbohydrates 26g
5% Dietary Fiber 1g
Sugar 20g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
0% Calcium
8% 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.).

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

RICE

A cereal grain grown around the world. There are different kinds of rice, including white, brown, black, red, and purple, each with specific nutrient qualities. Rice is often enriched with vitamins and minerals to replace nutrients removed during processing.

ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

FLOUR,

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN
FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

ALMONDS

Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.

WHEY

The product remaining after milk has been curdled and strained.

COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

DEIONIZED APPLE JUICE CONCENTRATE

Apple juice that has gone through deionization and has had most of its water, flavor, and color removed. Used as a sweetener.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

RICE SYRUP

A sweetener made from cooked rice. Also known as brown rice syrup and rice malt.

SALT

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

DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

FRUIT JUICE CONC
ENTRATE
POMEGRANATE JUICE CONCENTRATE

Pomegranate juice that has had part of its water removed.

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.

LEMON JUCIE CONCENTRATE
CRANBERRY JUICE CONCENTRATE

Cranberry juice that has had part of its water removed.

CORN SYRUP

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

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.

CONFECTIONER'S GLAZE

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

MALT EXTRACT

A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.

MALTODEXTRIN

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

MALT

Germinated and dried cereal grains, such as barley, used to add flavor to foods and beverages.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

SOYBEAN OIL

Oil that is obtained from soybeans.

TAPIOCA DEXTRIN

A powder derived from tapioca starch from the cassava root. It is used to thicken foods.

NATURAL FLAVOR
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.

YEAST

An ingredient used in the baking industry to help baked goods rise.

ASCORBIC ACID

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

BAKING SODA

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

RICE BRAN EXTRACT

The oil extracted from the husk of the rice.

SOD
IUM CITRATE
ACAI PUREE CONCENTRATE

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

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.

ARTIFICIAL FLAVOR

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

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.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SUNFLOWER
OIL
SOYBEAN OIL

Oil that is obtained from soybeans.

RICE

A cereal grain grown around the world. There are different kinds of rice, including white, brown, black, red, and purple, each with specific nutrient qualities. Rice is often enriched with vitamins and minerals to replace nutrients removed during processing.

ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

FLOUR

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

FERROUS SULFATE

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

THIAMIN MONONITRATE

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

ALMONDS

Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.

WHEY

The product remaining after milk has been curdled and strained.

COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

DEIONIZED APPLE JUICE CONCENTRATE

Apple juice that has gone through deionization and has had most of its water, flavor, and color removed. Used as a sweetener.

CORN SYRUP

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

SALT

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

DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

TAPIOCA DEXTRIN

A powder derived from tapioca starch from the cassava root. It is used to thicken foods.

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.

CONFECTIONER'S GLAZE

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

MALT EXTRACT

A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.

MALTODEXTRIN

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

MALT

Germinated and dried cereal grains, such as barley, used to add flavor to foods and beverages.

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.

APPLE JUICE CONCENTRATE

Apple juice that has had part of its water removed.

RA
SPBERRY JUICE CONCENTRATE
BLUEBERRY JUICE CONCENTRATE

Blueberry juice that has had part of its water removed.

MALIC ACID

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

YEAST

An ingredient used in the baking industry to help baked goods rise.

ASCORBIC ACID

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

LEMON JUICE CONCENTRATE

Lemon juice that has had part of its water removed.

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.

BAKING SODA

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

CRANBERRY JUICE CONCENTRATE

Cranberry juice that has had part of its water removed.

RICE BRAN EXTRACT

The oil extracted from the husk of the rice.

SODIUM CITRATE

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

ACAI PUREE CONCENTRATE

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

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.

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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