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.

Peanuts which have had some of their oil removed.

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

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.

Oil that is obtained from soybeans.

Product contains less than 2% of the ingredients that follow this statement.

A sweetener made from corn starch. Also known as glucose syrup.

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

A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)

An artificial yellow color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Tartrazine.

An artificial orange color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Sunset Yellow.

An artificial red color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

An artificial blue color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.

A clear coating that is applied to foods to improve their appearance and protect them.

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

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.

A natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionery products.

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