Understanding the Reasons Behind the Unique Taste of Hershey Bars
Hershey bars have been a staple in American confectionery for decades, but why do they taste so different? This article delves into the ingredients, history, and production methods that contribute to the distinctive flavor of Hershey’s chocolate.
Unique Blend of Ingredients and Processes
Hershey’s chocolate is made with a blend of ingredients such as sugar, milk chocolate, and cocoa butter, which are all fine on their own. However, the inclusion of processed ingredients like soy lecithin and polyglycerol polyricinoleate can sometimes detract from the pure, rich taste of high-quality chocolate.
Soy lecithin is a protein isolated from soybeans that serves as an emulsifier, helping to combine fats and nonfat components. On the other hand, polyglycerol polyricinoleate is also an emulsifier derived from glycerin and fatty acids from castor beans. Despite the processing involved in these ingredients, they can be crucial in achieving the consistency and texture expected in Hershey’s chocolate.
Hershey’s Fascinating Origin Story
Milton Hershey, a confectioner and entrepreneur, had humble beginnings as an apprentice to a candy maker. His factory initially specialized in caramels made with fresh milk, which allowed them to stay fresher longer. A confluence of events led him to venture into chocolate production.
An English candy importer, named Decies, proposed combining chocolate and caramel for sale overseas. This idea was initially rejected until Hershey conceded and installed chocolate machines in his factory. However, Hershey soon realized that chocolate had a market of its own and sold off his caramel business, using an interim chocolate factory in Lancaster, Pennsylvania to get his bearings.
Seeking a permanent location near his home in Pennsylvania, Hershey found land in Spring Creek, near dairies for fresh milk supplies and close to major ports. The challenge was to use fresh milk in chocolate production, as European manufacturers used powdered milk.
The Critical Role of Fermentation
After much experimentation, John Schmalbach, a worker from the Lancaster factory, solved the problem. This breakthrough was critical in Hershey’s success, enabling the production of chocolate that could be stored for several months without spoiling. The fermentation of milk fat during the chocolate-making process imparted a slightly sour hint reminiscent of Swiss chocolate.
Interestingly, Americans began to expect and even develop a preference for this unique taste. Other American manufacturers had to replicate this flavor to meet the demands of the public.
Conclusion
The unique taste of Hershey bars can be attributed to a combination of carefully selected ingredients and the mastery of a time-honored fermentation process. While some may argue that the addition of processed emulsifiers detracts from the quality, the inclusion of fresh milk and the distinct fermentation process ultimately result in a product that has captivated generations of chocolate lovers.
Related Keywords
Hershey’s Chocolate, Quality Ingredients, Fermentation Process