A reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
Chocolate (chocolate liquor) that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting chocolate.
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.
A substance found in the oil component of soybeans that acts as an emulsifier, to prevent ingredients from separating. Other common sources of lecithin include rice, sunflower, and eggs.
A natural flavor obtained from vanilla beans.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.