valentines-kisses-chocolate-truffles-wrapped-in-dark-chocolate-10-ounce

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NUTRITION

140 Calories
6 g Sat fat
14 g sugar
20 mg sodium
servings
Servings Size 6 pieces
Servings Per Pack 1
Fat
12% Total fat 9g
31% Saturated fat 6g
Cholesterol
1% Cholesterol 5mg
Sodium
1% Sodium 20mg
Proteins
3% Proteins 2g
Carbohydrates
Total carbohydrates
5% Dietary fiber 1g
0% Sugar 14g
vitamins
vitamin A
0% vitamin C
minerals
0% Calcium
10% Iron
SWEET CHOCOLATE SUGAR
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.

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.

MILK FAT

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

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.

NATURAL FLAVOR
MILK

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

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.).

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.

WHEY

The product remaining after milk has been curdled and strained.

SKIM MILK

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

CONTAINS 2% OR LESS OF: MILK

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

MILK FAT

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

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.

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.

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.

VANILLINARTIFICIAL 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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