Hersheys Chocolate Bars
The Hershey Chocolate Company was founded in 1894 by Milton Hershey, to produce chocolate for covering his caramel candies. The secret to good commercial chocolate is comprised of three things: longevity, good taste, and affordability. Only after these three things are secured can the maker think of anything else. The range of Hershey's chocolate products is mind-numbing.
Provide Quality and Value. Milton Hershey was fanatical about using good quality ingredients (he even bought his own sugar plantation), and he also invented new machinery to mill the chocolate and mix ingredients better. His innovations dropped the cost of making chocolate, enabling Mr. Hershey to offer chocolate bars to the world for just a nickel apiece.
1900 - First Hersheys milk chocolate bar is enjoyed by America.
1907 - Hersheys Kisses chocolate come odd the line.
1908 - Hersheys milk chocolate bar with Almonds was launched.
1926 - Hersheys syrup was came into marke
1925 - Mr.Goodbar candy was introduced
1938 - And then came Hersheys Krackel Bar
1939 - Hersheys Miniatures Chocolates introduced
1941-45 - World war II: Hersheys produces more than a billion ration bars for the troops.
1971 - Hello to Hersheys special dark chocolate bar!
1989 - Hersheys Symphony Milk Chocolate with Almonds and Toffee Bars arrive.
1994 - Hersheys Cookies N Creme Bar and Hersheys milk chocolate Nuggets introduced
Today - Hersheys is stillmakink people happy in 90 countries around the world
Dark chocolate, Milk chocolate, and White chocolate are three main types of chocolates. The ingredients that make up each of these types of chocolate are different and there are specific regulations that define the composition of these products. The terms used to describe chocolate products often communicate certain expectations we have when we eat them. For instance, when we eat a dark chocolate we expect a rich, full-bodied chocolate with less sweetness and no milk flavor. However, a milk chocolate should have milder chocolate flavor with pleasant milky notes and well-balanced sweetness. White chocolate lovers look forward to a pleasant, sweet, milky confection with little or no chocolate flavor. Based on these expectations, it is important for manufacturers to adhere to established requirements that define these categories of chocolate. The Food and Drug Administration (FDA) has established standards of identity for many chocolate and cocoa products in the United States. The standards define the percentages of key ingredients that must be present in each type of chocolate.
Dark chocolate has no official “standard,” or definition in the U.S., but there are standards for both semisweet (bittersweet) chocolate and sweet chocolate, both of which are often referred to as dark chocolate.
Semisweet (bittersweet) chocolate contains chocolate liquor with added cocoa butter and sugar. The government standards require at least 35 percent chocolate liquor. Fat content may vary but averages between 30-35 percent..
Sweet chocolate contains more sweeteners and less chocolate liquor than semisweet chocolate. The level of chocolate liquor must be at least 15 percent to meet the standard.
Milk chocolate is the most frequently consumed type of chocolate in the U.S. Milk chocolate contains sweeteners, chocolate liquor, cocoa butter, milk (or cream), and flavors. Milk chocolate must contain at least 10 percent chocolate liquor and 12 percent milk solids to meet the U.S. standard of identity. The only fats allowed in milk chocolate are cocoa butter and milk fat.
White chocolate contains the same ingredients as milk chocolate with the exception of chocolate liquor or cocoa powder. White chocolate must contain at least 20 percent cocoa butter, 14 percent total milk solids, and less than 55 percent sweetener (sugar).
Provide Quality and Value. Milton Hershey was fanatical about using good quality ingredients (he even bought his own sugar plantation), and he also invented new machinery to mill the chocolate and mix ingredients better. His innovations dropped the cost of making chocolate, enabling Mr. Hershey to offer chocolate bars to the world for just a nickel apiece.
1900 - First Hersheys milk chocolate bar is enjoyed by America.
1907 - Hersheys Kisses chocolate come odd the line.
1908 - Hersheys milk chocolate bar with Almonds was launched.
1926 - Hersheys syrup was came into marke
1925 - Mr.Goodbar candy was introduced
1938 - And then came Hersheys Krackel Bar
1939 - Hersheys Miniatures Chocolates introduced
1941-45 - World war II: Hersheys produces more than a billion ration bars for the troops.
1971 - Hello to Hersheys special dark chocolate bar!
1989 - Hersheys Symphony Milk Chocolate with Almonds and Toffee Bars arrive.
1994 - Hersheys Cookies N Creme Bar and Hersheys milk chocolate Nuggets introduced
Today - Hersheys is stillmakink people happy in 90 countries around the world
Dark chocolate, Milk chocolate, and White chocolate are three main types of chocolates. The ingredients that make up each of these types of chocolate are different and there are specific regulations that define the composition of these products. The terms used to describe chocolate products often communicate certain expectations we have when we eat them. For instance, when we eat a dark chocolate we expect a rich, full-bodied chocolate with less sweetness and no milk flavor. However, a milk chocolate should have milder chocolate flavor with pleasant milky notes and well-balanced sweetness. White chocolate lovers look forward to a pleasant, sweet, milky confection with little or no chocolate flavor. Based on these expectations, it is important for manufacturers to adhere to established requirements that define these categories of chocolate. The Food and Drug Administration (FDA) has established standards of identity for many chocolate and cocoa products in the United States. The standards define the percentages of key ingredients that must be present in each type of chocolate.
Dark chocolate has no official “standard,” or definition in the U.S., but there are standards for both semisweet (bittersweet) chocolate and sweet chocolate, both of which are often referred to as dark chocolate.
Semisweet (bittersweet) chocolate contains chocolate liquor with added cocoa butter and sugar. The government standards require at least 35 percent chocolate liquor. Fat content may vary but averages between 30-35 percent..
Sweet chocolate contains more sweeteners and less chocolate liquor than semisweet chocolate. The level of chocolate liquor must be at least 15 percent to meet the standard.
Milk chocolate is the most frequently consumed type of chocolate in the U.S. Milk chocolate contains sweeteners, chocolate liquor, cocoa butter, milk (or cream), and flavors. Milk chocolate must contain at least 10 percent chocolate liquor and 12 percent milk solids to meet the U.S. standard of identity. The only fats allowed in milk chocolate are cocoa butter and milk fat.
White chocolate contains the same ingredients as milk chocolate with the exception of chocolate liquor or cocoa powder. White chocolate must contain at least 20 percent cocoa butter, 14 percent total milk solids, and less than 55 percent sweetener (sugar).
Hershey's produces a large variety of chocolate based products:
Hershey's Chocolate Bars
Hersheys Cadbury
Hershey's Extra Dark
Almond Joy
Mounds
Hersheys MR. Goodbar
Hershey's Bliss
Hershey's Drops
Hershey's Miniatures
Hersheys Sugar Free
Kit Kat Wafer Bar
Hersheys Kit Kat
Hershey's Kisses brand chocolates
Reese's Peanut Butter Cups
Pieces
Whoppers
York Peppermint Pattie
Hersheys Cadbury
Hershey's Extra Dark
Almond Joy
Mounds
Hersheys MR. Goodbar
Hershey's Bliss
Hershey's Drops
Hershey's Miniatures
Hersheys Sugar Free
Kit Kat Wafer Bar
Hersheys Kit Kat
Hershey's Kisses brand chocolates
Reese's Peanut Butter Cups
Pieces
Whoppers
York Peppermint Pattie
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