WHAT'S INSIDE

190 CALORIES
7 g SAT FAT
23 g Sugar
90 mg Sodium
SERVINGS
Serving Size 1.4 oz - about 22 pieces
FATS
15% Total Fat 9g
35% Saturated Fat 7g
Cholesterol
0% Cholesterol 0mg
Sodium
4% Sodium 90mg
Proteins
Proteins 1g
CARBOHYDRATES
9% Total Carbohydrates 28g
5% Dietary Fiber 1g
Sugar 23g
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.).

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.

SOYBEAN OIL

Oil that is obtained from soybeans.

SUNFLOW
ER OIL
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.

WHEY

The product remaining after milk has been curdled and strained.

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.

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.

OATS

A type of cereal grain often eaten as oatmeal and rolled oats.

CORN SYRUP

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

DRIED CRANBERRIES

Cranberries which have had most of their water removed.

CORN MEAL

An ingredient made by grinding corn and removing its water content. Its texture is coarser than that of corn flour.

WHEAT FLOUR

Flour made from types of wheat.

FRUIT JUICE CONCENTRATE

Fruit juice that has had most of its water removed.

POMEGRANATE JUICE CONCENTRATE

Pomegranate juice that has had part of its water removed.

APPLE JUICE C
ONCENTRATE
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 JUICE CONCENTRATE

Lemon juice that has had part of its water removed.

CRANBERRY JUICE CONCENTRATE

Cranberry juice that has had part of its water removed.

BROWN SUGAR

Sugar that is partially refined. Brown sugar can also be made by adding molasses to refined sugar.

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.

MALTODEXTRIN

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

SALT

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

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.

NATURAL FLAVOR
CONFECTIONER'S GLAZE

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

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.

MALT EXTRACT

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

MALIC ACID

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

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.

HONEY

A sweet, sticky fluid made by honey bees that has a comparable sweetness to table sugar.

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.

RICE BRAN EXTRACT

The oil extracted from the husk of the rice.

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.

SOYBEAN OIL

Oil that is obtained from soybeans.

SUNFLOW
ER OIL
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.

WHEY

The product remaining after milk has been curdled and strained.

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.

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.

OATS

A type of cereal grain often eaten as oatmeal and rolled oats.

CORN SYRUP

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

DRIED CRANBERRIES

Cranberries which have had most of their water removed.

CORN MEAL

An ingredient made by grinding corn and removing its water content. Its texture is coarser than that of corn flour.

WHEAT FLOUR

Flour made from types of wheat.

BROWN SUGAR

Sugar that is partially refined. Brown sugar can also be made by adding molasses to refined sugar.

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.

MALTODEXTRIN

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

SALT

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

TAPIOCA DE
XTRIN
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.

POMEGRANATE JUICE CONCENTRATE

Pomegranate juice that has had part of its water removed.

NATURAL FLAVOR
CONFECTIONER'S GLAZE

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

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.

MALT EXTRACT

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

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.

MAL
IC ACID
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.

LEMON JUICE CONCENTRATE

Lemon juice that has had part of its water removed.

HONEY

A sweet, sticky fluid made by honey bees that has a comparable sweetness to table sugar.

CRANBERRY JUICE CONCENTRATE

Cranberry juice that has had part of its water removed.

SODIUM CITRATE

A form of citric acid. 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.

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.

RICE BRAN EXTRACT

The oil extracted from the husk of the rice.

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

OU-D

RECIPES