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This presentation was modified from the Hershey¶s website: www. Hersheys.com
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þ hocolate begins with a bean ... a cacao bean. It has been mashed
and eaten for centuries. The history of chocolate spans from 200
B. . to the present, encompassing many nations and peoples of our
world.
þ The scientific name of the cacao tree's fruit is "Theobroma acao"
which means "food of the gods." In fact, the cacao bean was
worshipped as an idol by the Mayan Indians over 2,000 years ago.
In 1519, Hernando ortez tasted " acahuatt," a drink enjoyed by
Montezuma II, the last Aztec emperor. ortez observed that the
Aztecs treated cacao beans, used to make the drink, as priceless
treasures. He subsequently brought the beans back to Spain where
the chocolate drink was made and then heated with added
sweeteners. Its formula was kept a secret to be enjoyed by nobility.
Eventually, the secret was revealed and the drink's fame spread to
other lands.
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þ By the mid-1600s, the chocolate drink had gained widespread
popularity in France. One enterprising Frenchman opened the first
hot chocolate shop in London. By the 1700s, chocolate houses were
as prominent as coffee houses in England.
þ The New World's first chocolate factory opened in 1765 in the
Massachusetts Bay olony. Sixty years later, onrad Van Houten, a
Dutch chemist, invented a cocoa press that enabled confectioners to
make chocolate candy by mixing cocoa butter with finely ground
sugar.
þ In 1876, Daniel Peter, a Swiss candymaker, developed milk
chocolate by adding condensed milk to chocolate liquor - the
nonalcoholic by-product of the cocoa bean's inner meat. The Swiss
also gave the chocolate a smoother texture through a process called
"conching." The name was derived from a Greek term meaning "sea
shell" and refered to the shape of old mixing vats where particles in
the chocolate mixture were reduced to a fine texture.
established the Hershey
hocolate ompany in 1894, manufacturing and
selling cocoa, baking
chocolate and sweet chocolate (known
today as dark or semi-sweet chocolate). Hershey
was called the "Henry Ford" of chocolate because
he mass produced a quality chocolate bar at a
price everyone could afford.
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þ Mr. Hershey became fascinated with German chocolate-making
machinery on exhibit at the hicago International Exposition in
1893. He bought the equipment for his Lancaster plant and soon
began producing his own chocolate coatings for caramels.
þ In early 1894, the Hershey hocolate ompany was born as a
subsidiary of his Lancaster caramel business. In addition to
chocolate coatings, Mr. Hershey made breakfast cocoa, sweet
chocolate and baking chocolate.
þ In 1900, Mr. Hershey sold the Lancaster aramel ompany for $1
million. However, he retained the chocolate manufacturing
equipment and the rights to manufacture chocolate, believing a large
market existed for affordable confections that could be mass
produced. He proceeded to prove his case.
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Welcome to Hershey, Pennsylvania, home
of the world's largest chocolate factory.
This is where Hershey makes its famous
chocolate, but it really starts in the tropics.
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þ All around the world, from Brazil to Indonesia to the
Ivory oast and Ghana, deep in the tropical jungle
there grows a very special tree«the cacao tree.
þ acao trees grow melon-like fruit, which is harvested
by hand. Inside each pod are about 20-40 seeds, or
cocoa beans. It's these beans that give chocolate its
special flavor.
þ After the beans are removed from the pods, they are
placed in large heaps or piles. This is called
fermentation, and takes about a week. During this
time, the shells harden, the beans darken, and the rich
cocoa flavor develops. After drying, the beans are
ready for transport to the chocolate factory.
acao
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þ ailroad cars carry the cocoa beans from the docks to the chocolate
factory where they are cleaned and stored.
þ ocoa beans from different countries each have a distinct flavor. After
arriving at the factory, the beans are stored by country of origin until they
are blended to give them that special Hershey taste.
þ ocoa beans are roasted in large, revolving roasters at very high
temperatures.
þ A special hulling machine then takes the dry, roasted cocoa beans and
separates the shell from the inside of the bean - called the "nib." This is the
part of the bean actually used to make chocolate.
þ The nibs now are ready for milling. Milling is a grinding process which turns
the nibs into a liquid called chocolate liquor - a smooth, dark stream of pure
chocolate flavor which, by the way, contains no alcohol. Now it is ready for
the rest of the ingredients!
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þ The main ingredients in chocolate are the chocolate liquor,
cocoa butter, sugar and milk.
þ Hershey uses fresh, whole milk to make its milk chocolate.
It's been that way since Milton Hershey developed the
recipe in 1900. Tanker trucks bring the fresh milk to the
factory every day where it is tested, pasteurized, and then
mixed with sugar. The whole milk-sugar mixture is slowly
dried until it turns into a thick, taffy-like material.
þ At the heart of the chocolate factory is the central blending
operation where the chocolate liquor is combined with the
milk and sugar. This new mixture is dried into a coarse,
brown powder called chocolate crumb.
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þ The chocolate crumb powder is used to make milk chocolate.
Hershey adds cocoa butter to the crumb which brings out the rich
taste and creamy texture of the chocolate. The crumb travels
through special steel rollers which grind and refine the mixture,
making it smoother.
þ The crumb becomes a thick liquid called chocolate paste. The paste
is poured into huge vats called conches. Once inside the conche,
large granite rollers smooth out the gritty particles from the crumb.
This process can take anywhere from 24 to 72 hours to complete.
þ Now the chocolate paste has the smooth, familiar look of milk
chocolate and it's ready to be made into our favorite Hershey's
products. The paste is tempered, or cooled in a controlled manner to
the right texture and consistency. Other ingredients, like almonds or
peanuts, can be mixed into the paste during tempering or added
directly to the moulds.
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þ Most chocolate bars are made by pouring the liquid chocolate paste
into moulds. The moulding machines can fill more than 1,000
moulds per minute with delicious Hershey's chocolate. The filled
moulds then take a bumpy, vibrating ride to remove air bubbles and
allow the chocolate to settle evenly. Finally, they wind their way
through a long cooling tunnel where the liquid chocolate is gently
chilled into a solid candy bar.
þ Now it's ready to wrap« fresh, delicious, Hershey's chocolate.
þ While a lot of Hershey's chocolate products are poured into moulds,
Hershey's Kisses are made a little differently. Special machines drop
a precise amount of chocolate onto a moving steel belt and then
quickly cool it to form the famous Hershey's Kiss shape. Hershey
makes more than 80 million Kiss-shaped products every day at its
chocolate factories in Hershey and alifornia.
þ As America's leading chocolate manufacturer, Hershey produces
more than a billion pounds of chocolate products each year.
þ A sophisticated, computerized distribution system makes sure that
fresh products arrive at retail outlets across the country.
þ Although the name Hershey means "chocolate" to most people,
Hershey produces a lot of other famous products like eese's
peanut butter cups, York peppermint patties, Mounds and Almond
Joy, Twizzlers, Payday, and Jolly ancher. They are all part of the
growing family of chocolate and candy products produced and
distributed by Hershey.
þ Thanks for visiting the world's largest chocolate factory. ome visit
us if you can here in hocolate Town USA. So long!
þ /
| : Hershey Foods orporation is the
leading North American manufacturer of quality chocolate and non-
chocolate confectionery and chocolate-related grocery products, and has a
variety of international operations.
/ " : Almond Joy and Mounds candy bars, adbury
reme Eggs candy, Hershey's ookies 'n' reme candy bar, Hershey's milk
chocolate and milk chocolate with almonds bars, Hershey's Nuggets
chocolates, Hershey's Kisses and Hershey's Hugs chocolates, Jolly
ancher candy, Kit Kat wafer bar, Milk Duds candy, PayDay peanut
caramel bar, eese's crunchy cookie cups, eese's Nutageous candy bar,
eese's peanut butter cups, Sweet Escapes candy bars, TasteTations
candy, Twizzlers candy, Whoppers malted milk balls, and York peppermint
patties. Grocery products include Hershey's baking chocolate, Hershey's
chocolate drink, Hershey's chocolate milk mix, Hershey's hocolate Shoppe
ice cream toppings, Hershey's cocoa, Hershey's syrup, Hershey's Hot
ocoa ollection hot cocoa mix, eese's peanut butter, and Hershey's,
eese's and Heath baking pieces.
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þ u andy contributes to a large percentage of the fat and sugar
in the American diet.
þ In fact, less than two percent of the fat and ten percent of
the sugar in our diets are supplied by candy. Most of the fat actually
comes from the high-fat animal products we eat. The main sources
of sugar in America's diets are sugary beverages, baked goods and
frozen desserts.
þ u Foods high in saturated fats raise cholesterol levels.
þ ontrary to popular belief, not all types of saturated fats
raise blood cholesterol levels. Stearic acid, the primary saturated
fatty acid found in chocolate, has been shown to have a neutral
effect on blood cholesterol levels.
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þ u hocolate is addictive.
þ Although it's true that many people love the taste of
chocolate, it is not an addictive food. An addiction is a serious
medical condition with specific physical and psychological
symptoms. However, the desire for sweet tasting food is a strong
biological drive, and it can be satisfied by eating any naturally sweet
food or product made with sugar.
þ u andy is responsible for most tooth decay.
þ Not so. Any food containing fermentable carbohydrates,
such as starches or sugars, can contribute to tooth decay. It all
depends on how often we eat and drink these foods and how long
they remain in our mouths. Good dental hygiene and regular fluoride
treatments are the best ways to prevent cavities.
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In domestic animals, especially dogs, chocolate
may harm the heart, kidneys and central
nervous system. This is because dogs
metabolize theobromine, a naturally occurring
substance in chocolate, very slowly. The effect
of theobromine on dogs and some other pets is
serious. It carries the same risk as does a dog's
consumption of other common household items
such as coffee, tea, cola beverages and certain
houseplants.
þ In the United States, the Food and Drug
Administration (FDA) has established
Standards of Identity for all chocolate and
cocoa products. These standards
designate the percentage of key
ingredients that must be present.
þ Following are the definitions for some well-
known chocolate and cocoa products:
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A combination of chocolate liquor, cocoa butter, sugar and milk or cream.
Milk chocolate must contain at least 10% chocolate liquor and at least 12%
total milk ingredients.
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A combination of chocolate liquor, cocoa butter and sugar, but contains at
least 15% chocolate liquor.
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A combination of chocolate liquor, cocoa butter and sugar, but contains at
least 35% chocolate liquor. Sweet chocolate and semisweet chocolate are
often called dark chocolate.
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hocolate or chocolate liquor is produced by grinding cocoa beans smooth,
liquid state. This chocolate can be sold as unsweetened chocolate or baking
chocolate or used to make other chocolate types such as milk chocolate,
sweet chocolate, or semisweet chocolate.
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Made from the same ingredients as milk chocolate (cocoa butter, milk,
sugar) but without the nonfat cocoa solids. In 2002, FDA established a
standard of identity for white chocolate. White chocolate must contain at
least 20% cocoa butter and 14% total milk ingredients.
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ocoa is the product prepared by removing part of the fat (cocoa butter)
from the cocoa beans and grinding the remaining material.
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