New gourmet chocolates from Hershey

by Nicole Weston, Posted Sep 11th 2006 @ 9:01AM

Hershey's is really trying to expand their premium chocolate brands as consumer demand for different types of chocolate grows. The company already owns the high-end Scharffen Berger chocolate company, as well as Joseph Schmidt Confections, which is known for their truffles, but to bridge the gap between mass market Hershey bars and their high end lines, Hershey's is introducing Cacao Reserve this fall. Cacao Reserve is a line of all natural chocolates and cocoas that are designed to appeal to all levels of chocolate consumers, with an emphasis on those who want to learn about the "subtleties and intensities of chocolate" by tasting many slightly different varieties. In short, the company is taking their chocolate to the next level with some of the products:

Premium Milk Chocolate (35 percent cacao) - premium European-style milk chocolate with a smooth texture.
Premium Milk Chocolate with Hazelnuts (35 percent cacao) - carefully chopped hazelnuts for great taste and texture.
Extra Dark Chocolate (65 percent cacao) - slowly-roasted beans and a higher cacao content bring out the rich, indulgent flavor of this selection.
Extra Dark Chocolate with Nibs (65 percent cacao) - includes "the heart of the cacao bean" for crunch and a flavor that is truly unique.

There will also be two types of cocoa blends, Classic Mayan and Mildly Spiced Aztec, and four "Country of Origin" bars:

Java, Indonesia (32 percent cacao) - fine milk chocolate, with a caramel taste and a light, tart accent.
Arriba (50 percent cacao) - dark milk blend with hints of herbal notes.
Santo Domingo (67 percent cacao) - rich, dark chocolate with an intriguing wine and spice character.
Sao Tome (70 percent cacao) - a blend of rich aromas and subtle spices for a dark, distinct taste.

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Filed Under: Ingredients, New Products
Tags: cacao, cacao reserve, chocolate, chocolate bar, chocolate bars, chocolates, cocoa, dark chocolate, hershey, hershey's, milk chocolate, single origin