(Photo: Scharffen Berger)
In a move to enter the burgeoning and lucrative gourmet chocolate market, Hershey has issued a press release annoucing their purchase of Scharffen Berger, a fast-growing chocolatier. From the press release:
"The premium chocolate segment represents a strategic opportunity for Hershey based on increasing consumer demand for distinctive, high-end chocolate and for the antioxidant benefits of dark chocolate," said Richard H. Lenny, Chairman, President and Chief Executive Officer, The Hershey Company. "Scharffen Berger's exceptional, on-trend products and entrepreneurial spirit have made it one of the fastest-growing companies in the $1.7 billion premium chocolate segment. We look forward to leveraging our extensive distribution network and technology to broaden consumer reach and expand our leadership position in the confectionery market.""This is a tremendous opportunity for Scharffen Berger," said John Scharffenberger, Co-Founder, Scharffen Berger Chocolate Maker, Inc. "With Hershey's resources we can accelerate our growth and leadership in the premium chocolate segment. Hershey's heritage, values and deep commitment to social responsibility are a perfect match for Scharffen Berger. The acquisition will enable us to preserve the artisanal roots that have made Scharffen Berger so successful, while introducing a wider range of consumers to our unsurpassed, high-quality dark chocolate."
I'm working on a recipe using Scharffen Berger now. It's good stuff and it's great to work with, but it has such a high cacao content you really need to taste your recipe before baking, as it can be a bit overwhelming the first time you use it.
No! Nooooooooooooooooo! I didn't read anything but the awful part about everloving Hershey's buying my smack dealer. What if they mess with it? What if it's different? What if it's not the SAME BUZZ? Say it isn't so!
I feel your pain, sister. They would be fools to mess with a cult favorite.
It's good stuff, no doubt, but I know a lot of pros that don't like it, too. Baking is not my forte, but I use the Hershey bittersweet baking bars with pretty good results. You just have to be aware of the difference in cacao content and tweak accordingly.
Is there any such thing as too much cacao? I'd eat cocoa right out of the tin. Now I've gotta go make brownies. Darn it.
When you get the recipe just right, could you come over to my kitchen and make me one of those...pretty please :>)