Stir Up Some Hot Cocoa. You can enjoy a cozy hot chocolate even when you're out of HERSHEY'S Cocoa. Simply stir HERSHEY'S Syrup into milk of your choice and microwave until hot. Top with mini marshmallows and more HERSHEY'S Syrup - or blend with ice and coffee for a frozen mocha.

Hersheys syrup is good. It has good chocolatey flavor. We use it for making chocolate milk and putting on ice cream and it is very tasty! Highly recommend.

It wasn't until 1926 that Hershey Chocolate Company began manufacturing and marketing syrup. Led by Chief Chemist Sam Hinkle, the factory's Laboratory and Experimental Department worked long hours to develop the product of chocolate flavored syrup in cans.

The chocolate syrup from the house of Hershey is a family favourite and is a must-add for milk and milkshakes. The sweet rich taste of chocolate in a syrupy form can act as a fine accompaniment for different desserts, sandwiches and even dosas!

Great! We use Hershey's Chocolate Syrup everyday to make chocolate milk. It's a great product. It is great in milk but also on top of ice cream.

Hershey's has a delicious, unique taste because of the farm fresh milk that is used! HERSHEY'S Milk Chocolate is one of the only milk chocolate brands in the world that still uses fresh milk in its production, giving it a distinctive taste.

Why does Hershey's chocolate taste so good? Hershey's has a delicious, unique taste because of the farm fresh milk that is used! HERSHEY'S Milk Chocolate is one of the only milk chocolate brands in the world that still uses fresh milk in its production, giving it a distinctive taste.

West Hershey plant opened in 2012 and produces more than 70 million Hershey's Kisses Milk Chocolates a day! The facility also manufactures Hershey's Milk Chocolate bars, Hershey's Milk Chocolate with Almonds bars and Hershey's Syrup.

In the case of Hershey's chocolate, butyric acid is added as a flavouring agent to create the distinctive taste and aroma that many people associate with the brand. Butyric acid is one of the key ingredients in the milk chocolate flavouring used by Hershey's, along with other natural and artificial flavours.

It seems that candy giant Hershey is taking actions to protect its profits amid super hot inflation in raw materials such as sugar and transportation by raising prices considerably, according to research from Goldman Sachs.

In a process called lipolysis, the fatty acids in the milk decompose, resulting in a rancid, or "goaty" taste. Hershey's purposefully puts their chocolate through controlled lipolysis, giving it that unique flavor.

In the case of Hershey's chocolate, butyric acid is added as a flavouring agent to create the distinctive taste and aroma that many people associate with the brand. Butyric acid is one of the key ingredients in the milk chocolate flavouring used by Hershey's, along with other natural and artificial flavours.