WHAT'S INSIDE

210 CALORIES
7 g SAT FAT
23 g Sugar
45 mg Sodium
SERVINGS
Serving Size 6 blocks
FATS
17% Total Fat 11g
35% Saturated Fat 7g
Cholesterol
2% Cholesterol 5mg
Sodium
2% Sodium 45mg
Proteins
Proteins 3g
CARBOHYDRATES
9% Total Carbohydrates 28g
4% Dietary Fiber 1g
Sugar 23g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
6% 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.

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.

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.

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
VANILLIN, ARTIFICIAL FLAVOR
CRISP RICE

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

RICE FLOUR

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

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.).

MALT EXTRACT

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

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.

TOCOPHEROLS, TO MAINTAIN FRESHNESS

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