How Is Hersheys Chocolate Made?
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Blending the Signature Recipe
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Little has changed since Milton Hershey crafted his recipe in 1900, combining whole milk, chocolate liquor, cocoa butter and sugar. Chocolate liquor is the end product of cocoa beans that are harvested, fermented and separated (as cocoa beans taste differently depending on where they are grown). Beans from various regions are combined using a secret ratio unique to the Hershey's chocolate flavor. The proper blend of beans is then roasted, shelled and milled, resulting in chocolate liquor.
Hershey Pieces Come Together
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Whole milk and sugar are then mixed. The mixture is dried until it reaches a taffy-like consistency. The previously made chocolate liquor is then added. This new substance, called chocolate crumb--a coarse, brown powder--is added to cocoa butter and put through a grinder, which smooths the chocolate and brings out its signature flavor. This paste is poured into a large vat, where gritty clumps are worked out and the chocolate is refined further. Once the mixture is smooth, it is cooled. Extra ingredients such as peanuts or almonds are then added to the mixture.
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Chocolate Bars, Kisses and More
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Bars of Hershey's chocolate are formed by pouring the now-refined liquid chocolate into molds. A machine shakes the molds to reduce air bubbles and gently cool the chocolate into the classic Hershey bar shape. The Hershey factory in Hershey, Pennsylvania, can make 1,000 bars in one minute. The bars are then wrapped and shipped to the public.
Hershey Kisses, rather than being poured into molds, are made by a machine that drops chocolate onto a conveyor belt. The chocolate is then cooled to form the familiar shape. Hershey chocolate made by this process is also used for Reese's Peanut Butter Cups, York Peppermint Patties, Mounds and Almond Joy.
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