Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Animal-derived
Allergen
No
Role in food
Chocolate flakes are used to add texture and chocolate flavor to foods. They are …
What it is
Chocolate flakes are small pieces of solid chocolate. They are made by mixing cocoa solids, cocoa butter, sugar, and sometimes milk or vanilla, then cooling the mixture and breaking it into small pieces. They can be made from dark, milk, or white chocolate.
Why it's used
Chocolate flakes are used to add texture and chocolate flavor to foods. They are commonly found in ice cream, baked goods like cakes and cookies, and as a topping for desserts. Their primary function is as a flavor and textural component.
Health notes
Chocolate flakes are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are primarily composed of sugar and fat, and excessive consumption of such products can contribute to a diet high in calories, sugar, and saturated fat. Regulatory bodies like JECFA and EFSA have evaluated cocoa and chocolate products, but specific evaluations for 'chocolate flakes' as a distinct ingredient are not typically separate. Evidence does not suggest adverse health effects from typical consumption of chocolate flakes.
Allergen info
Chocolate flakes may contain milk if made with milk chocolate or white chocolate, which are derived from milk. They are not derived from fish, shellfish, eggs, peanuts, tree nuts, wheat, soy, or sesame. Gluten is not typically present unless the chocolate is contaminated or processed with gluten-containing ingredients.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.