WHAT'S INSIDE

170 CALORIES
6 g SAT FAT
16 g Sugar
25 mg Sodium
SERVINGS
Serving Size 1 package
FATS
14% Total Fat 11g
28% Saturated Fat 6g
Cholesterol
1% Cholesterol 5mg
Sodium
1% Sodium 25mg
Proteins
Proteins 3g
CARBOHYDRATES
7% Total Carbohydrates 19g
4% Dietary Fiber 1g
Sugar 16g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% 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.).

HAZELNUTS

Small, brown nuts found in various countries around the world. Hazelnuts can be eaten in many different ways, such as roasted, salted or plain.

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.

CRISP RICE

Rice that has been heated to create a crisp, airy texture. Adds a crunchy texture to foods.

NONFAT MILK

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

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.

MILK FAT

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

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.

CONTAINS 2% OR LESS OF: REDUCED MINERALS WHEY

Whey that has had a portion of its mineral content removed.

MILK

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

COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

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

An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR

VANILLIN MILK 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.).

HAZELNUTS

Small, brown nuts found in various countries around the world. Hazelnuts can be eaten in many different ways, such as roasted, salted or plain.

VEGETABLE OIL

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

RICE FLOUR

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

CONTAINS 2% OR LESS OF: REDUCED MINERALS WHEY

Whey that has had a portion of its mineral content removed.

SKIM MILK

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

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.

MILK

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

MILK FAT

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

COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

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.

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.

SALT

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

MONOGLYCERIDES

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

PGPR

An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR

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.

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