A food prepared by mixing chocolate liquor with milk ingredients and sometimes a sweetener, such as 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.).

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.

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

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

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

A substance found in the oil component of certain plants that acts as an emulsifier, to prevent ingredients from separating.

Polyglycerol polyricinoleate is an emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate.

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

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.

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

A food additive used as an antioxidant and stabilizer in food products. Also known as tert-Butylhydroquinone.

A naturally occurring substance found in lemons, limes, and other sour fruits. Often used as a flavoring agent and as a preservative to increase a product's shelf life.