WHAT'S INSIDE

190 CALORIES
6 g SAT FAT
20 g Sugar
45 mg Sodium
SERVINGS
Serving Size 4 pieces
FATS
17% Total Fat 11g
30% Saturated Fat 6g
Cholesterol
3% Cholesterol 10mg
Sodium
2% Sodium 45mg
Proteins
Proteins 3g
CARBOHYDRATES
8% Total Carbohydrates 23g
4% Dietary Fiber 1g
Sugar 20g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
6% Calcium
8% 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.

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
CORNSTARCH

Starch derived from corn, used as a thickener.

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: 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.

VEGETABLE OIL

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

CANOLA OIL

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

PALM
OIL
AND/OR PALM KERNEL OIL
MODIFIED CORNSTARCH

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

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.

SALT

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

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.

OIL OF PEPPERMINT

Oil obtained from the leaves of the peppermint plant. Used as a flavor. Also called peppermint oil.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

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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