/ Doug's Chocolate Republic /
Review: Hershey Milk Chocolate
Hershey Milk Chocolate
Posted: 21 January 2011
Hershey utilizes its own cheap process to manufacture its chocolate. The milk need not be fresh. It's partially lipolized to prevent further fermentation, giving this chocolate a very unique taste that many non-Americans who don't grow up on the bar find too sour or tangy. Well, I grew up on the bar, and though accustomed to its waxy mediocrity, still find it
a threat to good taste.
price/gram: USD 0.021
Cocoa %: 25*
*estimated cocoa solid content
Hershey's -- the "great"
American chocolate bar. The Hershey Corporation has
gotten a lot of mileage out of that slogan over the years.
I remember 1970's commercials hyping that slogan in song.
I didn't need song,
commercials, or any kind of marketing to become acquainted
with the Hershey bar, as this bar was otherwise known.
It was the most popular bar around, bar none and pun
Halloween after trick-or-treating and counting our candies,
the takings would be dominated by Hershey bars. My
younger self adored these. My favorite Hershey
product was the Hershey with Almonds, but I was never one to
turn down a Hershey bar when offered.
Times have changed.
After I attended a chocolate exhibition in Chicago in 2000
and got my taste buds used to premium chocolates, I realized
just how bad Hershey was. And my respect for
Hershey, Nestle, and other big corporatocracies continues to
slide. In 2007, Hershey was one of the big
conglomerates to lobby the American Food & Drug
Administration to allow partially hydrogenated oils to be
substituted for cocoa butter and for artificial sweeteners
and milk substitutes to be added in place of the natural
stuff. What do I say to that? F--k you, Hershey!
As one of the biggest chocolate manufacturers in the world,
the company is already making handsome profits with mediocre
chocolate. Is it necessary to cheapen the stuff
further where it's not chocolate any more? The FDA
hasn't yet caved to the big chocolate companies' wishes.
Cocoa butter and real milk must be used . . . for now.
Don't be shocked if that changes.
I didn't want to bother
wasting a review on this loser. The Chocolate Republic
is supposed to be a place where the finer chocolates get
some recognition. Hershey doesn't need any more
promotion, certainly not from me. But one of my
benefactors, Aussie Dave, suggested that Hershey enjoys such
a strong name recognition from the pervasive American media.
Non-Americans see Hershey in movies and TV shows.
Fortunately, most of them have never tried the bar to know
how bad it tastes.
Hershey utilizes its own
cheap process to manufacture its chocolate. The milk
need not be fresh. It's partially lipolized to prevent
further fermentation, giving this chocolate a very unique
taste that many non-Americans who don't grow up on the bar
find too sour or tangy. Well, I grew up on the bar,
and though accustomed to its waxy mediocrity, still find it
a threat to good taste. The Chinese have since
far-from-innovative technique to outmaster their
American technological overlords.
Rating this one was a chore I
wasn't looking forward to. Hershey products are
available all over Asia, but in most countries, the Hershey
is manufactured under license in Shanghai, China.
To get the true-blue American crap, my brother mailed a
collection of bars to Australia inside a box of auto parts
destined for a friend. The friend ate all the bars
and, even more remarkable, enjoyed them. There
is an American store in Mebourne selling American-made
snacks, including Hershey bars, and he went to this store to
replace a fraction of the bars he pilfered. He brought
them to Thailand when he came over on vacation.
As a worldwide powerhouse,
you've got to try a Hershey bar once. Key word:
once. Don't go back for seconds.