WHAT'S INSIDE

70 CALORIES
2.5 g SAT FAT
7 g Sugar
15 mg Sodium
SERVINGS
Serving Size 2 tbsp.
FATS
6% Total Fat 4g
12% Saturated Fat 2.5g
Cholesterol
1% Cholesterol 5mg
Sodium
1% Sodium 15mg
Proteins
Proteins 1g
CARBOHYDRATES
3% Total Carbohydrates 9g
0% Dietary Fiber 0g
Sugar 7g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
2% 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.

CANE SUGAR

A common form of sugar derived from sugarcane, a type of plant that typically grows in the tropical and subtropical regions of the world.

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.

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 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.).

VEGETABLE OIL

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

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.

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.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

AND/OR SAFFL
OWER OIL
NONFAT MILK

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

CORN SYRUP

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

CORNSTARCH

Starch derived from corn, used as a thickener.

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.

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.

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.

GUM ACACIA

A gum obtained from the Acacia Tree. Used as a thickener in food. Also known as gum arabic.

SALT

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

A
RTIFICIAL FLAVORS
TOCOPHEROLS, TO MAINTAIN FRESHNESS
PGPR, EMULSIFIER
SORBIC ACID

A food additive that acts as a preservative to prevent the growth of bacteria and mold.

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.)

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.

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 2 LAKE

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

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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