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NUTRITION

170 Calories
6 g Sat fat
16 g sugar
25 mg sodium
servings
Servings Size 1 Package
Servings Per Pack 1
Fat
17% Total fat 11g
30% Saturated fat 6g
Cholesterol
1% Cholesterol 5mg
Sodium
1% Sodium 25mg
Proteins
6% Proteins 3g
Carbohydrates
Total carbohydrates
4% Dietary fiber 1g
0% Sugar 16g
vitamins
vitamin A
0% vitamin C
minerals
4% Calcium
6% Iron
MILK CHOCOLATE SUGAR
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.

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.

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

VANILLIN

An artificial ingredient obtained from plant-derived materials. Provides a vanilla flavor to foods.

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.).

HAZELNUTS

Small, brown nuts found in various countries around the world. Hazelnuts can be eaten in many different ways, such as roasted, salted or plain.

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.

CRISP RICE

Rice that has been heated to create a crisp, airy texture. Adds a crunchy texture to foods.

NONFAT MILK

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

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.

MILK FAT

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

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: REDUCED MINERALS WHEY

Whey that has had a portion of its mineral content removed.

MILK

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

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.

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

VANILLIN

An artificial ingredient obtained from plant-derived materials. Provides a vanilla flavor to foods.

PECANS

Small, brown nuts native to South and Central North America. Pecans can be eaten in many different ways, such as roasted, salted or plain.

ALMONDS

Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.

GLUTEN FREE CONFECTION

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Recipes

Peanut Butter Blossoms

Peanut butter fans, prepare for a fun-size treat kissed with a chocolate center.

TYPE
Cookies
LEVEL OF DIFFICULTY
beginner
VIEW RECIPE

Cookies N Creme Pudding

TYPE
Puddings & Mousse
LEVEL OF DIFFICULTY
beginner
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