WHAT'S INSIDE

210 CALORIES
7 g SAT FAT
22 g Sugar
35 mg Sodium
SERVINGS
Serving Size 5 Pieces
FATS
20% Total Fat 13g
36% Saturated Fat 7g
Cholesterol
2% Cholesterol 5mg
Sodium
1% Sodium 35mg
Proteins
Proteins 3g
CARBOHYDRATES
9% Total Carbohydrates 26g
7% Dietary Fiber 2g
Sugar 22g
VITAMINS
0% Vitamin A
0% Vitamin C
MINERALS
6% Calcium
10% 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.).

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.

PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

NONFAT MILK

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

MILK FAT

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

RICE FLOUR

A flour prepared by grinding rice and removing its water content.

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.

PGPR, EMULSIFIER
SALT

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

MALT EXTRACT

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

MONOGLYCERIDES

Composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.

NATURAL FLAVOR AND 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.

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RECIPES