WHAT'S INSIDE

220 CALORIES
5 g SAT FAT
18 g Sugar
135 mg Sodium
SERVINGS
Serving Size 1/2 package
FATS
20% Total Fat 13g
27% Saturated Fat 5g
Cholesterol
1% Cholesterol 5mg
Sodium
6% Sodium 135mg
Proteins
Proteins 4g
CARBOHYDRATES
8% Total Carbohydrates 24g
6% Dietary Fiber 1g
Sugar 18g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% 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.

MILK

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

LACTOSE

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

MILK FAT

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

NONFAT MILK

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

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.

SALT

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

PGPR, EMULSIFIER
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.).

ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

FLOUR

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

FERROUS SULFATE

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

THI
AMIN MONONITRATE
RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

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.

VEGETABLE OIL

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

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.

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.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

AND/OR SAFFLOWER OIL
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.

CONTAINS 2% OR LESS OF: HYDROGEN
ATED VEGETABLE OIL
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.

SALT

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

NONFAT MILK

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

WHEY

The product remaining after milk has been curdled and strained.

CORNSTARCH

Starch derived from corn, used as a thickener.

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.

BAKING SODA

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

TBHQ AND CITRIC ACID, TO MAINTAIN FRESHNESS
VANILLIN, ARTIFICIAL FLAVOR

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