My daughter, tellingly, chose to be Milton Hershey of Hershey chocolate fame when she was in second grade for the 100 famous people project they were doing. We ended up doing a lot of research on him and here’s the scoop on American chocolate: they never did break the Swiss recipe. Hershey (who was already a successful caramel maker) had just promised that he could do it by a certain date and when he got to that date he released a chocolate bar with his best recipe, which still was not as good as the Swiss. It’s why American chocolate has a bit of sour milk taste to it. I really avoid crap chocolate these days (aka, all American chocolate); my favorite is Lindt. I never did cotton to Godiva, which is a good thing as our little village has a Godiva store way too conveniently located if that were my sin.
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