WHAT'S INSIDE

130 CALORIES
4 g SAT FAT
16 g Sugar
50 mg Sodium
SERVINGS
Serving Size 6 pieces
FATS
8% Total Fat 6g
19% Saturated Fat 4g
Cholesterol
2% Cholesterol 5mg
Sodium
2% Sodium 50mg
Proteins
Proteins 2g
CARBOHYDRATES
7% Total Carbohydrates 18g
0% Dietary Fiber 0g
Sugar 16g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% 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.

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.

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.

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.

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
CORN SYRUP

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

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.).

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.

SORBITOL

A reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.

NONFAT MILK

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

DAIR
Y BUTTER
MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

CONTAINS 2% OR LESS OF: 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.

DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

BAKING SODA

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

VANILLIN, ARTIFICIAL FLAVOR
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.).

SKIM MILK

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

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.

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.

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
CORN SYRUP

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

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.).

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.

SORBITOL

A reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.

SKIM MILK

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

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.

CONTAINS 2%
OR LESS OF: 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.

DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

BAKING SODA

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

VANILLIN, ARTIFICIAL FLAVOR

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