Products Frequently Asked Questions
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A.
Most confectionery products are at their best flavor for one year after manufacture. Ingredients such as nuts will shorten the shelf life. Products kept beyond recommended "best before" date may have flavor loss or texture changes. Keep in mind, however, that storage conditions greatly affect the quality of our products.
A.
There is an ink stamped code on Hershey's products. Within that code, usually at the end, there is a two character code that represents the year and the month until which the product is expected to be within its peak freshness. The first character is a number, (0-9) that represents the year. The second character is a letter, (A-L) that represents the month. A=Jan., B=Feb., etc. For example, a code of 7D is best before April 2007, 8H is best before August 2008, and 0J is best before October 2010.
A.
Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.
A.
Solid chocolate products will maintain their quality if well wrapped and stored in a cool, dry place (55-60°F). While refrigerated chocolate is certainly safe to use, we don't recommend it. Chocolate kept in the refrigerator may "sweat" when brought to room temperature and may not melt properly.
Cocoa is considered a non-perishable item which should maintain quality if stored at room temperature in a tightly sealed container.
A.
Check out our Product Locator to find your favorite HERSHEY'S product. Hershey's product line is available to all distributors and retailers. Unfortunately, shelf-space in stores is limited. Retailers and distributors determine which items they stock based on consumer demand. Asking local store managers to stock a particular product often helps to expand the selection of our products on store shelves.
A.
No. Dutch processed cocoa has an alkalizing agent similar to baking soda added to neutralize the natural acidity of cocoa. It has a more mellow flavor and a darker color.
