How Is Hersheys Chocolate Made?
Blending the Signature Recipe 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 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 furthe
