WHAT'S INSIDE

200 CALORIES
4 g SAT FAT
20 g Sugar
140 mg Sodium
SERVINGS
Serving Size 2 pieces
FATS
15% Total Fat 12g
21% Saturated Fat 4g
Cholesterol
1% Cholesterol 5mg
Sodium
6% Sodium 140mg
Proteins
Proteins 4g
CARBOHYDRATES
8% Total Carbohydrates 23g
5% Dietary Fiber 1g
Sugar 20g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
2% 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.).

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.

SKIM MILK

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

SALT

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

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.

OU-D

RECIPES