WHAT'S INSIDE

160 CALORIES
6 g SAT FAT
17 g Sugar
25 mg Sodium
SERVINGS
Serving Size 3 pieces
FATS
12% Total Fat 9g
29% Saturated Fat 6g
Cholesterol
2% Cholesterol 5mg
Sodium
1% Sodium 25mg
Proteins
Proteins 2g
CARBOHYDRATES
7% Total Carbohydrates 18g
3% Dietary Fiber 1g
Sugar 17g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
6% 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 FLAVORMILK CHOCOLATE
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

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