On Tue, 26 Jul 2005 21:12:09 GMT, day dreamer@dream .com@ wrote:

>On Tue, 26 Jul 2005 19:58:04 GMT, Mark Thorson >
>wrote:
>
>>Michael Sierchio wrote:
>>
>>> It's the typical American thing -- some
>>> rich guys start a company in an area that interests them, learn as
>>> much as they can, and hang out a shingle. European chocolatiers
>>> have decades of experience, access to growers, etc. There's
>>> just no substitute for the kind of knowledge in depth that comes
>>> from growing up in what has been a hereditary craft.
>
>
>Hershey has been around since 1893. Have access to growers, have
>decades of experience. have there own milk processing plant for the
>production of milk chocolate. They employ 13,700 people, export to 90
>countries and have $4 billion in sales a year. Not bad for something
>that started with a penniless 30 year old.
>

Hershey made it possible for the masses in the US to have chocolate at
all. Before that, it was affordable only for the rich. As a
company, its history is very admirable with regard to treatment of
workers, the surrounding community, and needy children.

I'm pleased and proud to support Hershey's by eating Reeses peanut
butter cups and Skor Toffee bars and Whatchamacallit and Mr. Goodbar
and kisses and Almond Joy. :>

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Tue, 26 Jul 2005 21:12:09 GMT, day dreamer@dream .com@ wrote:

>>On Tue, 26 Jul 2005 19:58:04 GMT, Mark Thorson >
>>wrote:

>>>Michael Sierchio wrote:

>>>>It's the typical American thing -- some
>>>>rich guys start a company in an area that interests them, learn as
>>>>much as they can, and hang out a shingle. European chocolatiers
>>>>have decades of experience, access to growers, etc. There's
>>>>just no substitute for the kind of knowledge in depth that comes
>>>>from growing up in what has been a hereditary craft.
>>
>>Hershey has been around since 1893. Have access to growers, have
>>decades of experience. have there own milk processing plant for the
>>production of milk chocolate. They employ 13,700 people, export to 90
>>countries and have $4 billion in sales a year. Not bad for something
>>that started with a penniless 30 year old.
>>
> Hershey made it possible for the masses in the US to have chocolate at
> all. Before that, it was affordable only for the rich. As a
> company, its history is very admirable with regard to treatment of
> workers, the surrounding community, and needy children.
>
> I'm pleased and proud to support Hershey's by eating Reeses peanut
> butter cups and Skor Toffee bars and Whatchamacallit and Mr. Goodbar
> and kisses and Almond Joy. :>
>

> Sue(tm)
Hershey's chocolate tastes from boiled milk. I do not like milk
chocolate, but Hershey's is the worst of the popular brands. Their
Special, the dark chocolate would not be bad, if they made it a little
less sweet. Dark chocolate should have that bittersweet taste, but in
this case it does not.

As for Scharffen Berger, I cannot eat their chocolate at all. As
someone mentioned, it tastes sour, as if it were spoiled. There is
another American Chocolate maker, Guittard's and those chocolates are
incredibly good but, unfortunately they are difficult to find in New
York City.

Let's hope that the merger will produce a new, wonderfully good
chocolate bar.

On 2005-07-26, Margaret Suran > wrote:

> another American Chocolate maker......

Yeah! ...let's not forget Baker's, the oldest chocolate company in the
US and having the distinction of never buying chocolate from suppliers
who used slaves.

nb

In article >, notbob
> wrote:

> On 2005-07-26, Margaret Suran > wrote:
>
> > another American Chocolate maker......
>
> Yeah! ...let's not forget Baker's, the oldest chocolate company in the
> US and having the distinction of never buying chocolate from suppliers
> who used slaves.
>
> nb


Hmmmmmm. Nice distinction. Guess we'd better reconsider the Declaration
of Independence and The Bible.

Margaret Suran > wrote:
: As for Scharffen Berger, I cannot eat their chocolate at all. As
: someone mentioned, it tastes sour, as if it were spoiled. There is
: another American Chocolate maker, Guittard's and those chocolates are
: incredibly good but, unfortunately they are difficult to find in New
: York City.

: Let's hope that the merger will produce a new, wonderfully good
: chocolate bar.

I tried Guittard thanks to a shipment from Alex Rast and it
is very good, but I can't get it around here.

We use a *large* amount of Scharffenberger's 99%, and I don't
even bake with it. We use it for cocoa and 'chocolate soda';
I crumble it over fruit desserts [usually mixed with pecans
or almonds or walnuts or coconut]; late at night, i.e. early
in the morning, my husband eats it straight as a snack
--thelma

In article >,
Margaret Suran > wrote:

> There is another American Chocolate maker, Guittard's and those
> chocolates are incredibly good but, unfortunately they are difficult
> to find in New York City.

Oh! I forgot about them! I won two 10 pound bars of chocolate from
them a few years ago. They were soooo good!

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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