Hershey points out there are different regulatory standards for the making of chocolate in the U.S and U.K. The company's senior director of product development, Jim St. John, told CBS News the recipes are almost identical. "In the United States, we have very strict standards around milk ...
Hume, J; “Notebook of a Practical Confectioner V. Continuation of Recipes for Centres”; Confectionery Production; vol. 44 Jan. 1978, pp. 18, 20. Centres for High Boilings—Fruit Pulp, Caramel, Treacle or Powder; by “Sweetmaker” Confectionery Production; vol. 48, Aug. 1982, pp. 34...