If anyone likes Hershey's chocolate (does anyone?), I've discovered a way of creating it. All you have to do is ship over bars of proper European chocolate (at least a couple of months in transit). When it arrives it will be a molten mess inside the wrapper. Put in the fridge for about a week, then open and eat. It loses all of it's chocolate attributes and has the taste and consistency of Hershey's. Alternatively, there's bars of 'almost chocolate' available in most supermarkets (P19.50 in Hypermart) that eaten fresh is a half-way house between Hershey's and chocolate, so maybe a few days in the sunshine, followed by a week in the fridge would be a cheaper and quicker way, but I've not tried that.
If you want that Hershey experience you need to add wax to the melted chocolate. Raises the melting point to prevent that pesky melting problem.
I have the utmost respect for Hershey's. To become one of the most successful and profitable chocolate companies in the world selling something that is about as appealing as a pile of stinking donkey doo is some achievement! Hats off to Hershey's!
Quite. A former colleague of mine holidayed in the US once a year and always brought a bag of Hershey's back for everyone, but nobody ate them. They were always binned. Maybe he did it out of spite.
Goya is the 'local' brand I was referring to originally. It's a bit 'halfway house' between Hershey's and proper chocolate, so probably would be easier to convert.
