WHAT'S INSIDE

380 CALORIES
8 g SAT FAT
38 g Sugar
270 mg Sodium
SERVINGS
Serving Size 1 package
FATS
33% Total Fat 21g
38% Saturated Fat 8g
Cholesterol
2% Cholesterol 5mg
Sodium
11% Sodium 270mg
Proteins
Proteins 8g
CARBOHYDRATES
15% Total Carbohydrates 44g
11% Dietary Fiber 3g
Sugar 38g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
6% Calcium
15% 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.).

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.

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.

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.

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

PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

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.).

DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

CORNSTARCH

Starch derived from corn, used as a thickener.

CONTAINS 2% OR LESS OF: SALT

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

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.

VEGETABLE OIL

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

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

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.

AND/OR PALM KERNEL OIL
MODIFIED CORNSTARCH

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table 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.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

TBHQ AND CITRIC ACID,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