hershey's

Despite the fact that Valentine's Day has passed, my brain is still in a chocolate state of mind. I've eaten a lot of chocolate lately, so when I received a pouch of assorted Hershey's Extra Dark Chocolates, I was eager to try them.

At 60 percent cacao, Hershey's Extra Dark falls somewhere in between the brand's iconic Special Dark, which is only 45 percent cacao, and its newer Cacao Reserve, which has 65 percent cacao. Hershey's describes Extra Dark as a "velvety smooth, rich dark chocolate" with "just the right balance of taste, aroma, and sweetness," and has been touting it as a healthy source of antioxidants. The chocolates come in a slew of flavors, including raspberry, blueberry, cranberry and almond, pomegranate, and cranberry macadamia. To hear what Party and I thought of the different flavors, read more

Lovers of local artisan chocolate, be prepared for some bitter news: This week, Hershey announced plans to close the plant where Scharffen Berger chocolate is manufactured, as well as the factory where Joseph Schmidt chocolates are produced.

Although Hershey will continue production of the two brands, the chocolates will no longer be produced where they first became popular – in the Bay Area. The plants are not commenting, but a spokesperson from Hershey's headquarters said, "We will maintain the highest quality standard for all our artisan productions."Both brands, founded in San Francisco, were pioneers credited for increasing the popularity of high-end, premium chocolates. Scharffen Berger, founded in 1996, made a name for itself with its discerning selection of cacao beans, its diligent roasting techniques, and the the chocolate's complex, smooth flavors. Its Berkeley, CA-based plant offered factory tours to local visitors.

I'm sad to hear this news, and a bit skeptical of Hershey's promise. After the company acquired both brands in 2005, it reassured customers that it wouldn't alter the businesses, and would most likely expand them. Hershey's insists it will maintain both brands' integrity, but the chocolate czar recently made the choice to switch to cheaper ingredients.

Does this signal an end of an artisan chocolate era? Will you continue to buy these brands?

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From rising avocado prices to the McDonald's Dollar Menu falling on hard times, over the last year, every section of the food industry has paid the price of cost increases. One segment of the food world, however, seems to have taken an opposite turn.

Prices of dairy products have seen a downward trend, as the weakening global economy has caused demand to decrease for US exports like milk. This decline has hurt certain sectors, such as dairy farmers and cheese producers: The value of cheese has dropped 40 percent over the last month. On the other hand, quite a few companies have seen the silver lining of falling dairy prices. Companies like Kraft Foods and Hershey's, and chain stores such as Domino's Pizza and Starbucks Coffee expect higher costs to be offset by favorable prices of milk and cheese.

While Kraft and other companies wouldn't comment on future price cuts, the plummeting value of dairy could trickle down to the consumer segment. Does it come as a relief to hear that at least one aspect of the food industry is seeing cost decreases?

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Every holiday season, I love indulging in those classic peanut butter cookies dimpled with a Hershey Kiss center. For our 12 Days of Edible Gifts, I experimented with this same concept to create a Ferrero Rocher-inspired treat. The combination of hazelnuts and chocolate is always divinely delicious and these crumbly hazelnut cookies with chocolate middles are no exception. They're simple to make and easily gifted in a festive basket or decorative to-go container. To make these delectable cookies for your friends and family, read more

Happy National Candy Corn Day! This Halloween, grocery aisles have been stocked with two distinct types of my favorite seasonal candy: the traditional version made by Brach's, as well as a newer Hershey's rendition.

Last year, when I first tried the Hershey's candy corn, I thought it had a cloying aftertaste, and despite giving them a second chance, I still didn't care for them. Just to make sure I was giving the candy a fair assessment, I sought out some other Sugar gals for a second opinion. To see what they had to say, read more