+
General Discussion

Is a Hershey’s chocolate really chocolate?

maria lorraine | Apr 20, 200712:09 AM     69

First…about Hershey’s regular chocolate candy bar.
My understanding of Hershey's is that during their manufacturing process the cocoa solids (the actual chocolate) are separated from the cocoa butter. These cocoa solids are dehydrated and become cocoa powder (so it's no longer chocolate). To form chocolate candy bars, the cocoa powder is then combined with some of the cocoa butter (flavorings, preservatives added along the way). So the “chocolate” is disassembled then re-assembled into a new form.

Is my understanding correct? Can this be called true chocolate? Technically, the reference seems to be “chocolate candy,” which is not classified chocolate. The industry insiders to whom I’ve spoken do not refer to Hershey’s candy as “chocolate.”

Another question: what chemicals are using to process the chocolate solids into cocoa powder. At least it’s not alkali processing, but what?

With Hershey’s Kisses, the quality seems to be less than the candy bar. With the Special Dark it’s slightly better, perhaps the result of a higher-quality cacoa bean (something better than the cheap forastero) and more care in its manufacture. True?

In September 2006, a press release (http://www.newstarget.com/020338.html) stated that Hershey’s would be using real cacoa for the first time in its manufacturing of Cacoa Reserve products.

A thorough search of Hershey’s website comes up with marketing copy, and ingredient listings so ambiguous as to be misleading. Hershey’s is known to be secretive about their actual manufacturing process, and about what preservatives/chemicals are used, but of course, they would be -- we’re dealing with an icon of American culture and billions of dollars in product sales.

Not that I eat Hershey’s – I enjoyed it as a kid but have now moved on to the European/Venezuelan/Central-South American brands, but I’m still curious about this mainstay of American candy. Please help me understand.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

A Soft Cheese Primer From 'Queer Eye's Antoni Porowski
Entertaining

A Soft Cheese Primer From 'Queer Eye's Antoni Porowski

by Megan Meadows | Every true appetizer aficionado knows the key to a drool-worthy cheese plate is the inclusion of a...

7 Amazing Baby Food Delivery Services Even the Royal Baby Would Love
Shop

7 Amazing Baby Food Delivery Services Even the Royal Baby Would Love

by Camryn Rabideau | People around the world (ourselves included) are eagerly awaiting the arrival of the royal baby, who...

International Easter Breads
Recipe Round-Ups

International Easter Breads

by Sarah Perry and Jen Wheeler | When it comes to food, Easter conjures up images of eggs, chocolate bunnies, candy-laden baskets...

Soba Mastery (with Drinks) at a Fancy Japanese Tavern
New York

Soba Mastery (with Drinks) at a Fancy Japanese Tavern

by Mark Hokoda | In Tribeca, Japanese-Italian fusion is out and upscale izakaya fare with soba noodles...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.