Hershey 's Way Of Making Chocolate

1619 WordsDec 11, 20157 Pages
Chocolate is one of the most popular products consumed in the United States and all around the world. Hershey Chocolate Company originated in 1894, by Milton Hershey (Hershey Company, 2015). He was the first American who began producing milk chocolate bars, and eventually created multiple flavors that changed the chocolate industry forever. With such mass production and success, Hershey was able to make milk chocolate, a once luxury item for the wealthy, into an affordable treat for all (Hershey Company, 2015). Hershey’s way of making chocolate is one of a kind. Hershey starts the chocolate making process by importing cocoa beans from cacao trees found in tropical regions near the equator. Cacao is ultimately the key ingredient in chocolate. The seeds from the cacao trees are then harvested and fermented, where they begin to darken and receive their rich cocoa flavor. The cocoa beans are then sent to the Pennsylvania in the United States, where they are cleaned, sorted and sent to the roasters. Roasting the cocoa beans at 400-500 degrees brings out the flavor of the cocoa beans and also dries them out to retrieve the nib. The nib is the most important part because it is the part that actually makes the chocolate. The nibs are then milled to create chocolate liquor. Chocolate liquor contains a lot of cocoa butter and will be squeezed out in liquor presses to create cocoa powder. Additionally, Hershey’s chocolate would not be the same without their use of fresh,
Open Document