WHAT'S INSIDE

200 CALORIES
8 g SAT FAT
19 g Sugar
10 mg Sodium
SERVINGS
Serving Size 1 package
FATS
15% Total Fat 12g
40% Saturated Fat 8g
Cholesterol
1% Cholesterol 5mg
Sodium
0% Sodium 10mg
Proteins
Proteins 2g
CARBOHYDRATES
10% Total Carbohydrates 27g
8% Dietary Fiber 2g
Sugar 19g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
0% Calcium
15% 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.

WHEAT FLOUR

Flour made from types of wheat.

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.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

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.

CONTAINS 2% OR LESS OF: LACTOSE

The natural sugar present in milk, also known as milk sugar.

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
YEAST

An ingredient used in the baking industry to help baked goods rise.

SALT

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

VANILLIN, AR
TIFICIAL FLAVOR
SODIUM BICARBONATE

A fine powder that has a slight salty and alkaline taste. Often used in baking to help baked goods rise. More commonly known as baking soda.

MILK

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

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.

WHEAT FLOUR

Flour made from types of wheat.

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.

VEGETABLE OIL

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

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

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.

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.

CONTAINS 2% OR LESS OF: LACTOSE

The natural sugar present in milk, also known as milk sugar.

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

SALT

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

YEAST

An ingredient used in the baking industry to help baked goods rise.

VANILLIN, ARTIFICIAL FLAVOR
BAKING SODA

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

MILK

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

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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