|Death by Chocolate Martini: |
chocolate vodka, dark chocolate liqueur, dark crème de cacao, chocolate sugar rim, and a Hershey’s Kiss.
|Chocolate Cherry Bread with Chocolate Butter. |
|Reese’s Peanut Butter Pie. |
There are many knockoffs of this pie out there--this one was the real deal.
|Hotel Hershey’s signature chocolate cream pie at Harvest restaurant. |
Everything is homemade from the whipped cream down to the chocolate itself. The hotel’s newest restaurant, Harvest is a farm to table eatery that sources only local ingredients.
|Mini s’mores cupcake from the hotel’s cupcake shop.|
Since the actual Hershey factory is not open for tours, Chocolate World is one of the town’s main attractions where you can learn the process of how they make their famous sweets. Along with chocolate bars and Kisses, you’ll find other Hershey-made favorites including Reese’s, Jolly Ranchers, Kit Kats, Twizzlers, and of course, chocolate syrup. Here, you can also take a fun crash course in chocolate tasting. Set up much like a wine tasting, you are given a variety of different chocolates ranging from Hershey’s classic milk to artisanal dark. For each different kind, you examine the smell, taste, and sound or “snap.”
When tasting, it was advised to resist biting into the chocolate, allowing it to melt on your tongue in order to pick up the sweet, salty, sour, and bitter profiles. Try it out for yourself sometime and see what you can taste. It is an especially enjoyable way to savor dark chocolate. Similar to wine, chocolate has different flavor notes; it can be floral, citrusy, or woodsy. Hershey sources their cocoa beans from all over the world. Where the beans are from play a large role in what the final product will taste like. For example, if the beans grow in a tropical forest around banana and citrus plants, you may pick up some of those notes in the chocolate.
I think I accomplished my chocolate eating mission, tenfold! And I’m still not tired of it! As a matter of fact, all this talking about it makes me want a peice right now...