WHAT'S INSIDE

230 CALORIES
10 g SAT FAT
21 g Sugar
55 mg Sodium
SERVINGS
Serving Size 1 package
FATS
17% Total Fat 13g
51% Saturated Fat 10g
Cholesterol
0% Cholesterol 0mg
Sodium
2% Sodium 55mg
Proteins
Proteins 2g
CARBOHYDRATES
10% Total Carbohydrates 29g
10% Dietary Fiber 3g
Sugar 21g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
0% Calcium
10% Iron
CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

SEMI-SWEET CHOCOLATE

A blend of chocolate liquor with cocoa butter, sugar, flavor such as vanilla or other ingredients, and sometimes an emulsifier, such as lecithin. In the U.S., semi-sweet chocolate is required to contain a minimum of 35% chocolate liquor. Also known as bittersweet chocolate.

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.

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.).

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.

MILK FAT

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

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.

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
MILK

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

COCONUT

A large, oval, brown fruit from the coconut palm tree. The white edible coconut flesh is found on the inside of the shell and is often found in tropical regions around the world.

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: SALT

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

H
YDROLYZED MILK PROTEIN
SODIUM METABISULFITE, TO MAINTAIN FRESHNESS
CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

SEMI-SWEET CHOCOLATE

A blend of chocolate liquor with cocoa butter, sugar, flavor such as vanilla or other ingredients, and sometimes an emulsifier, such as lecithin. In the U.S., semi-sweet chocolate is required to contain a minimum of 35% chocolate liquor. Also known as bittersweet chocolate.

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.

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 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

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
MILK

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

COCONUT

A large, oval, brown fruit from the coconut palm tree. The white edible coconut flesh is found on the inside of the shell and is often found in tropical regions around the world.

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: SALT

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

HYDROLYZED MILK PROTEIN

The protein obtained from the breakdown of milk into its component amino acids.

SODIUM ME
TABISULFITE, 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