I cook and bake a lot – not for a living, but probably as much as any of the contestants on Masterchef do.
The only thing I use Hershey’s chocolate for is my frozen hot chocolate ice cream and soufflé. I mix extra dark Ghirardelli powder and Hershey syrup to get a nice thick paste, then mix it into a vanilla (egg) base.
The sweetness offsets the richness of the Ghirardelli very nicely, and highlight the vanilla bean.
Otherwise there are much better chocolates with better flavor and melting profiles to use.
Originally Posted: https://www.quora.com/Whats-the-consensus-on-the-quality-of-Hersheys-chocolate-from-people-who-make-dessert-for-a-living
Originally Posted On: 2016-05-10