WHAT'S INSIDE

150 CALORIES
5 g SAT FAT
14 g Sugar
50 mg Sodium
SERVINGS
Serving Size 6 pieces
FATS
10% Total Fat 8g
25% Saturated Fat 5g
Cholesterol
0% Cholesterol 0mg
Sodium
2% Sodium 50mg
Proteins
Proteins 2g
CARBOHYDRATES
7% Total Carbohydrates 18g
0% Dietary Fiber 0g
Sugar 14g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
0% Iron
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.

SKIM MILK

Milk from which the fat has been removed. Also known as nonfat milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

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.

LACTOSE

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

CONTAINS 2% OR LESS OF: 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.

WHEY

The product remaining after milk has been curdled and strained.

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.

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.

BAKING SODA

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

SALT

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

NATURAL FLAVOR ANDARTIFICIAL FLAVOR
TOCOPHEROLS, TO MAINTAIN FRESHNESS
PGPR

An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR

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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