Friday, March 12, 2010

Chocolate - History Of Hershey

In this article we're going to review of brief history of one of the largest manufacturers of chocolate in the world, Hershey.

The Hershey company itself started with a decision that its founder, Milton Hershey, made in 1894 to produce sweet chocolate as a coating for his caramels, Milton's first business. He set up his new shop in Lancaster, Pennsylvania and called the company the Hershey Chocolate Company. By 1900, only six years after its chocolate covered caramels first hit the scene, Hershey was producing milk chocolate in bars, wafers and other shapes. Because of the Industrial Revolution and mass producing methods, Hershey was able to lower the cost of his products and thus make what was once an item only for the rich, something that everyone could enjoy.

Because of the company's immediate and overwhelming success, Milton decided to greatly increase his production facilities. So he decided to build a new production facility in south-central Pennsylvania, in Derry Township, where he was born. This facility was in an excellent location as it was close to the ports of New York and Philadelphia where he could easily get his supply of sugar and cocoa beans. It was also surrounded by dairy farms so he was able to get all the milk he needed. Add to that a location where there were plenty of people eager to go to work and everything couldn't be more perfect. By the summer of 1905 the factory was in full production manufacturing their milk chocolate.

In 1907, Hershey decided to expand his product line and came out with the ever popular Hershey's Kisses. At first they were individually hand wrapped in foil but in 1921 when the wrapping machine was invented this process was greatly speeded up. This process was also used to add that "plume" at the top of the Kiss that we come to expect. As a matter of fact, in 1924 the company actually had the Hershey Kiss trademarked.

Over the next twenty years a number of other very popular products were introduced such as Mr. Goodbar in 1925, Hershey's Syrup in 1926, chocolate chips in 1928, and the Krackel bar in 1938. In spite of the great depression of the 1930s these new products helped Hershey maintain its profitability and avoid having to lay people off.

Hershey helped the war effort during World War II. For starters, a number of new products were introduced and an old company had been acquired by the name of H.B. Reese of the famed Reese's Peanut Butter Cups. Hershey ended up making the chocolate coating for those cups and a perfect marriage was made. In 1963, seven years after Reese's death, the company was sold to Hershey.

Over the years since, Hershey has grown considerably. Today, they are the leading manufacturer of chocolate and chocolate products. Their products are exported to over 90 countries. They have over 13,700 employees worldwide and have net sales of more than $4 billion annually. And in all this time they have never deviated from the values established by the man who started it all.

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Discover the Luscious World of Drinking Chocolate

Luscious Drinking Chocolate is growing in popularity!

Welcome to the luxurious world of drinking chocolates. Drinking or sipping chocolate is the Next Big Thing for coffee shops, elegant buffets and caterers. The reason? Drinking Chocolate is a cozy comfort food that makes us feel like we're floating on air. A true cup of thick drinking cocoa is an experience all its own.

If you're thinking about the hot cocoa mixes you're used to - think again. True drinking chocolates are very different. Cocoa mixes are made with cocoa powder, sugar and powdered milk. Even gourmet powdered cocoa mixes don't count as true drinking chocolate. True drinking chocolates are made with real dark chocolate with over 50% chocolate solids.

For a truly elegant party or family get together, you can add spices and flavorings to the setting and allow your guests to create their own individual blends. A chocolate fountain is another way to add a special treat to your gathering.

Recipe for Luscious Drinking Chocolate

Ingredients

2 1/4 cups whole milk

1/4 cup water

1/4 generous cup of superfine Baker's Sugar

1 3.5 ounce bar of bittersweet chocolate-at least 70% cacao, chop finely

1/4 cup unsweetened cocoa loosely packed.

Directions

Combine milk, water and sugar In a medium saucepan. Heat mixture over medium until it reaches a rolling boil. Add the chopped chocolate and cocoa powder. Whisk these ingredients into milk mixture and return to rolling boil.

Mixture will thicken. Reduce heat to very low.

Blend for 5 minutes with an immersion blender or in a regular blender for 1/2 minute or until drinking chocolate is thick and foamy.

Hints for the best cup of Drinking Chocolate

Use premium quality dark chocolate that you also enjoy eating. The best drinking chocolate contains about 70 percent cocoa solids.

Types of chocolate:

Columbian is knows for its berry and spice notes

Ecuadorian for earth hint of licorice

Venezuelan is deep and fruity

Look for chocolate that is smooth, not gritty and has a very long aftertaste

Use a chef's knife or serrated bread knife to slice the chocolate bar into slivers.

Use whole milk as it softens the chocolate's earthy intensity. If your cup of chocolate is too bittersweet and strong, add more milk or stir in cream or half and half to soften the taste.

Whip drinking chocolate with a blender or immersion blender for a frothy cup of rich drinking chocolate.

Make drinking chocolate ahead and refrigerate if you would like the flavors to develop and blend. Gently reheat before serving and whisk it or use a blender to froth it up.

Add Flavorings to Drinking Chocolate for Variety

To add variety to your drinking chocolate, use the same syrups that coffee shops use to flavor coffee. These are readily available in flavors like hazelnut, cinnamon or amaretto. You need only about a tablespoon per cup of hot drinking chocolate. Chocolate absorbs flavors and aromas so only a small amount is needed.

Try seasonings such as cinnamon, cayenne or ancho chili pepper or a pinch of salt or drop of vanilla.

For variation, add a pinch of grated orange zest before serving

Serve in pretty demitasse cups for an elegant end to any meal.

Add Elegance with a Chocolate Fountain or Chocolate Shot Machine

For your next get-together serve drinking chocolate as a dessert or aperitif with a chocolate shot machine or a chocolate fountain. Provide flavored syrups so guests can choose their own. Even liquors such as amaretto can be added to these cups of drinking chocolate. Provide coffee as well so guests can make a steaming cup of Irish coffee with chocolate.

Want some recipes to add nutritious coffee to your diet? Go to http://www.Path2HealthyLiving.com/HealthBenefitsChocolate.html/

© Copyright 2006 by Joan Jones

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