WHAT'S INSIDE

100 CALORIES
1 g SAT FAT
18 g Sugar
10 mg Sodium
SERVINGS
Serving Size 2 pieces
FATS
2% Total Fat 2g
6% Saturated Fat 1g
Cholesterol
0% Cholesterol 0mg
Sodium
0% Sodium 10mg
Proteins
Proteins 1g
CARBOHYDRATES
8% Total Carbohydrates 22g
2% Dietary Fiber 1g
Sugar 18g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
0% Calcium
4% Iron
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.).

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.

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.

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.

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

NATURAL FLAVOR
MILK

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

INVERT SUGAR

A mixture of glucose and fructose that is sweeter than sugar, more soluble and doesn't crystallize as quickly.

EGG WHITES

The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.

OIL OF PEPPERMINT

Oil obtained from the leaves of the peppermint plant. Used as a flavor. Also called peppermint oil.

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