WHAT'S INSIDE

180 CALORIES
5 g SAT FAT
25 g Sugar
20 mg Sodium
SERVINGS
Serving Size 8 pieces
FATS
13% Total Fat 8g
26% Saturated Fat 5g
Cholesterol
2% Cholesterol 5mg
Sodium
1% Sodium 20mg
Proteins
Proteins 2g
CARBOHYDRATES
9% Total Carbohydrates 26g
3% Dietary Fiber 1g
Sugar 25g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
6% Calcium
6% 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.

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.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

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.

PGPR, EMULSIFIER
VANILLIN, 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.).

CONTAINS 2% OR LESS OF: 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 5 LAKE

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

BLUE 1 LAKE

An artificial indigo color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

YELLOW 6 LAKE

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

RED 40 LAKE

An artificial red color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

CORN SYRUP

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

CORNSTARCH

Starch derived from corn, used as a thickener.

MODIFIED CORNSTARCH

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

RESINOUS GLAZE

A glaze that is applied to foods to improve their appearance and protect them. Can also be called confectioners glaze.

CARNAUBA WAX

A natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionery products.

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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