Hershey Chocolate Quotes

Strength is the capacity to break a Hershey bar into four pieces with your bare hands - and then eat just one of the pieces.

Just the other day, I was in my neighborhood Starbucks, waiting for the post office to open. I was enjoying a chocolatey cafe mocha when it occurred to me that to drink a mocha is to gulp down the entire history of the New World. From the Spanish exportation of Aztec cacao, and the Dutch invention of the chemical process for making cocoa, on down to the capitalist empire of Hershey, PA, and the lifestyle marketing of Seattle's Starbucks, the modern mocha is a bittersweet concoction of imperialism, genocide, invention, and consumerism served with whipped cream on top.

He said “woman” in the same way I’d say “Mmmmm, yummy chocolate” after waking up from hunger pains and finding a Hershey bar in an empty refrigerator.

I'm pretty sure that eating chocolate keeps wrinkles away because I have never seen a 10 year old with a Hershey bar and crows feet.

What are Americans still buying? Big Macs,Campbell's soup,Hershey's chocolate and Spam--the four food groups of the apocalypse.

In fact, I was a kind of Hershey Bar whore - there wasn't much I wouldn't do for a nickel's worth of chocolate.

Shay opened his palm, a Hershey's Kiss rested in his hand. Mason winked at him. ''Welcome to the table, man. I hope you survive.'' ''I think I'll manage.'' He turned the silver-wrapped chocolate in his fingers. ''Thanks for this. There's nothing quite like a really good kiss.'' His mouth crinkled in a smile and he cast me a sidelong glance, making my toes curl.

[...] They taught us to never ever underestimate the power of chocolate on a female." "Is that so?" "If someone had waved a Hershey bar in front of Bonnie at the right time of the month, she'd have given up Clyde in a heartbeat.

Suddenly, out of the mist came a parachute with a fresh Hershey chocolate bar from America. It took me a week to eat that candy bar. I hid it day and night. The chocolate was wonderful, but it wasn't the chocolate that was most important. What it meant was that someone in America cared. That parachute was something more important than candy. It represented hope. Hope that someday we would be free. Without hope the soul dies.

The reason Americans favor milk chocolate over dark is because Milton Hershey got his bars into enough American mouths to establish our collective taste.

Oh, sweetie, that's like comparing Hershey's with Godiva.

Thank goodness you can’t see cherries in a chocolate bar. I’d have been a red-faced rose if not for my Hershey brown complexion

By the end of the day, we determined that we could provide chocolate therapy three times a day and research a chocolate protocol at the world-famous Hershey's Hospital. Do you think they provide it in IV formula?

Hershey Pennsylvania was self-proclaimed as the “Sweetest Place On Earth,” but less advertised than chocolate, it was also home to one of the state’s largest Children’s Hospitals. The streets lined with Hershey Kiss–shaped streetlamps that led excited children and families on vacation to chocolate tour rides and rollercoasters were the same exact streets that led anxious children and families to x-rays and MRIs on the worsts days of their lives. Chocolate was being created on the same street that childhood diseases were being diagnosed. And that was life. The sweetest of sensations and the deepest of devastations live next door to each other.

Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.

Sonny had to get rid of her once he found out, of course, but by then he’d already begun to grow weary of her. She was one of those save-the-trees, stop-global-warming, Che-is-cool-and-so-is-Obama kind of nitwits liberal universities churn out like chocolate kisses at a Hershey plant nowadays.

You “burn” your way into the mind by narrowing the focus to a single word or concept. It’s the ultimate marketing sacrifice. Federal Express was able to put the word overnight into the minds of its prospects because it sacrificed its product line and focused on overnight package delivery only. In a way, the law of leadership—it’s better to be first than to be better—enables the first brand or company to own a word in the mind of the prospect. But the word the leader owns is so simple that it’s invisible. The leader owns the word that stands for the category. For example, IBM owns computer. This is another way of saying that the brand becomes a generic name for the category. “We need an IBM machine.” Is there any doubt that a computer is being requested? You can also test the validity of a leadership claim by a word association test. If the given words are computer, copier, chocolate bar, and cola, the four most associated words are IBM, Xerox, Hershey’s, and Coke. An astute leader will go one step further to solidify its position. Heinz owns the word ketchup. But Heinz went on to isolate the most important ketchup attribute. “Slowest ketchup in the West” is how the company

He found several thick chocolate bars—probably Hershey’s military-issue Ration D bars—divided into segments and packaged in wax-dipped containers to resist gas attack. Designed to be unpalatably bitter so soldiers would eat them only in dire circumstances, they were formulated to be highly caloric and melt-resistant.

It takes no time for Dasani and Kali to create their own Hershey inspired system, categorizing skin color by chocolate type. Hershey's lightes kids are "white chocolate". The brown students are "Milk Chocolate". Anyone of a deeper shade is " Dark Chocolate" . "Caramel is reserved for Latinos. I'm basically a Rolo, Dasani tells me. It a candy that's milk chocolate with Caramel on the inside.

Back inside, his fire was crackling away. "okay." he actually rubbed his hands together. "Action." In two minutes, he'd pulled cushions and a couple throws from the two sofas and made a sort of nest in front of the fire. Then he grabbed his backpack. "Refreshments." I half expected to see a bottle of wine or someting similar. Instead, he pulled out a thermos.Followed by a bag of marshmellows, a box of graham crackers, and, absolutely, enough Hershey's chocolate bars to feed a small army. "S'mores!" I said happily. "And cocoa.Sit." He waited until I was in the middle of the nest, then disappeared through a doorway. I heard a few squeaks and rattles. When he came back,he was carrying a tray, loaded with mugs,napkins, and real, three-pointed skewers. "You're kidding," I teased when he handed me one. "You actually own s'mores implements." "Roast,then laugh.

Thanks.” “For what?” “For everything.” I shrug and my smile wobbles a little. “Thanks for talking me into taking this trip instead of staying home and wallowing in self-pity. For sticking by my side, but also giving me space. For…being my best friend.” She gives the impression of being cool, clipped, controlled, but deep down Fanny is a smushy-mushy sentimental marshmallow. She grabs me and gives me a fierce hug. “It’s just my time,” she finally says, pulling away. “You know?” I shake my head. I don’t know. “Being best friends is like playing baseball. Right now, it’s my turn to step up to the plate and carry the team.” She lifts her chin and looks up at me with her trademark confidence. “Don’t worry. Your time at bat will come.” “I hope I will carry the team as well as you have.” “You will.” “Wait!” I laugh. “Did you just make a baseball analogy?” “Yeah. So?” “The Americanization of Fanny is complete.” I stroke my chin and chuckle maniacally. “Funny!” Fanny snaps. “I don’t think so!” “It starts with reality television binges and baseball analogies. Soon, you’ll be forgoing French chocolate for Hershey’s bars and baguettes for Wonder Bread.

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

Free” has an incredible power that no other pricing does. The Duke behavioral economist Dan Ariely wrote about the power of free in his excellent book Predictably Irrational, describing an experiment in which he offered research subjects the choice of a Lindt chocolate truffle for 15 cents or a Hershey’s Kiss for a mere penny. Nearly three-fourths of the subjects chose the premium truffle rather than the humble Kiss. But when Ariely changed the pricing so that the truffle cost 14 cents and the Kiss was free—the same price differential—more than two-thirds of the subjects chose the inferior (but free) Kisses. The incredible power of free makes it a valuable tool for distribution and virality. It also plays an important role in jump-starting network effects by helping a product achieve the critical mass of users that is required for those effects to kick in. At LinkedIn, we knew that our basic accounts had to be free if we wanted to get to the million users we theorized represented critical mass. Sometimes you can offer a product for free and still be profitable; in the advertising-driven business model, a large enough mass of free users can be valuable even if they never pay for your service. Facebook, for example, doesn’t charge its users a dime, but it is able to generate large amounts of high-gross-margin revenue by selling targeted advertising. But sometimes a product doesn’t lend itself to the advertising model, as is the case with many services used by students and educators. Without third-party revenue, the problem with offering your product to users for free is that you can’t offset your lack of sales by “making it up in volume.

Audre plopped down on Cece’s lap. “Try chocolate meditation. You stick a Hershey’s Kiss in your mouth and sit quietly, letting it melt. No chewing. It’s about mindfulness.

Me brewing up increasingly ridiculous and colorful sweet coffees for Seth to try. Unicorn lattes with sprinkles and peaked whipped cream horns. Chocolate-chocolate-chip mochas with lumps of half-melted Hershey's bars floating in them.

I had to assume, of course, that every word Koblenz had told me, including “and” and “the,” was a lie. That was a given. But I operated on that assumption most of the time anyway: Washington, D.C., is to lying what Hershey, Pennsylvania, is to chocolate.

I am SAM, and this is my first mission. Wish me luck. Actually, don’t bother. I’m that good. I need to move fast, but I have to be careful too.This high-tech fortress disguised as a middle school has security systems like Hershey, Pennsylvania, has chocolate. My biggest concern (and archnemesis) is Jan I. Tor. He’s the half-human, half-cyborg “cleaning service” they use for “light security” around here. Yeah, right. Tor’s definition of “light security” is that he only kills you once if he finds you. So I wait in super-stealthy silence while Tor hovers past my hiding spot with his motion detectors running, laser cannons loaded, and a big dust mop attachment on his robotic arm. He’s cleaning that floor to within an inch of its life, but it could be me next. As soon as Tor’s out of range, I slip off my tungsten gripper shoes. Believe me, once he’s been through here, you do not want to leave footprints behind. That would be like leaving a business card in Sergeant Stricker’s in-box. Stricker is the big cheese who runs this place, and she’s all human, but just as scary as Tor. I don’t want to rumble with either one of those two. So I program the shoes to self-destruct and drop them in the trash. FWOOM! The coast is clear now, and I sneak back into action. I work my way up the corridor in my spy socks, quiet as a ghost walking on cotton balls. Very, very puffy cotton balls—I’m that quiet. What I need is the perfect place to leave the package I came here to deliver. That’s the mission, but I can’t just do it anywhere. I have to choose wisely. Bathroom? Nah. Too echoey. Library? Nah. Only one exit, and I can’t take that risk. Main lobby? Hmm… maybe so. In fact, I wish I’d thought of that on my way in. I could have saved myself one very expensive pair of tungsten gripper shoes. Once my radar-enabled Rolex watch tells me the main lobby is clear, I slide in there and get right to work. I enter the access code on my briefcase, confirm with my thumbprint, and then pop the case open. After that, it takes exactly seven seconds and one ordinary roll of masking tape to secure my package to the wall. That’s it. Package delivered. Mission accomplished. Catch you next time—because there’s no way you’ll ever catch me. SAM out!

...peppermint kisses are delicious.” He laughs, exhaling a warm puff of air across my neck. “Did you know that they are in fact called ‘Hershey’s Kisses Candy Cane Mint Candies,’ and they’re ‘white creme and the refreshing crunch of peppermint’?” He kisses my throat. “Which means, of course, they aren’t technically white chocolate. I don’t have to shame you for loving them anymore.” “Wow, thank you.

Look at that giant bag of peppermint Hershey’s Kisses. That is my dream right there. I could live off that for a month.” He follows my attention to the five-pound bag on display and gives a dramatic shudder. “You’re kidding.” “They’re my favorite! I can only find them this time of year, and I eat so many I get a stomachache.” Andrew turns in my arms, frowning down at me. “Are you a white chocolate evangelist?” “One hundred percent!” I laugh-yell. “Oh my God, are we having our first fight?” “I will die on the White Chocolate Is Not Chocolate hill.” “It may not be chocolate, but it is delicious.” “Wrong, Maisie,” he says in Mandrew voice. “It tastes like fake mint and ass.” “Like fake mint and ass?” I reply in outraged Maisie voice. “You’re the one who steals the crappy, plasticky chocolate from the Advent calendar.” “Well . . . it’s hard to argue with that.

Fifth grade,” I began. “That year Kristy, Mary Anne, Alan, and I were all in the same class. Kristy really got Alan. He’d been tormenting us—all the girls, really—for the entire year, and by June we had had it. So one day, Kristy comes to school and all morning she brags about this fantastic lunch her mother has packed: a chocolate cupcake, Fritos, fruit salad, a ham and cheese sandwich, two Hershey’s Kisses—really great stuff. Kristy says it’s a reward for something or other. And she says the lunch is so great she’s got to protect it by keeping it in her desk instead of in the coat room. So, of course, Alan steals the bag out of her desk during the morning. Then at noontime in the cafeteria, he makes this big production out of opening it. He’s sitting at the boys’ table, and they’re all crowded around, and us girls are looking on from the next table. Alan is the center of attention, which is just what he wants.” “And just what I wanted,” added Kristy. “Right. So Alan carefully takes all the packages and containers out of the bag and spreads them in front of him. Then he begins to open them. In one he finds dead spiders, in another he finds a mud pie.” “David Michael had made it for me,” said Kristy. (David Michael is Kristy’s little brother. He was four then.) “She’d even wrapped up a sandwich with fake flies stuck on it.” Stacey began to giggle. “It was great,” said Mary Anne. “Everyone was laughing. And Kristy had packed a real lunch for herself, which she’d kept in the coat room. All afternoon, the kids kept telling her how terrific her trick had been.

Sure you don't want another helping?" I made a classic French blanquette de veau, an old-school veal stew with a white wine sauce, served over wide pappardelle noodles that I tossed with butter, lemon zest, and chives, and some steamed green beans. I also made a loaf of crusty bread using the no-knead recipe that everyone is doing these days and is so simple and so delicious. "I think three plates is plenty!" Glenn laughs. "Besides, I'm pretty sure I saw some dessert in there, so I had better leave a sliver of room." "You got me there." I made a fallen chocolate soufflé cake filled with chocolate mousse. Mrs. O'Connor always talked about being married to a chocoholic: apparently Glenn believes that if it isn't chocolate, it isn't dessert. While he will happily eat any dessert placed in front of him, from fruit pies to vanilla ice cream, if there is no chocolate, he will literally stop on the way home for a Hershey bar or a drive-through chocolate milk shake.

At one point,” remembers Peter Rummell, “Celebration was going to be modeled on a factory town, like Hershey, Pennsylvania, which is a tourist destination where people pay to watch other people make chocolate. Ultimately imately, Rummell rememberers, “No one could figure out what could be made or produced in our new town that would draw these tourists.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!

Milton Hershey didn't have any children so he opened an orphanage school and left his entire fortune including majority ownership of Hershey Chocolate Company in a trust for the school. 70% of the company is still owned by Milton Hershey School.

Megan reaches into her backpack and pulls out two Hershey’s Kisses. “Want one?” she asks. I take it, peel off the green foil, and pop it into my mouth. “Thanks. Are these the Christmas ones?” She laughs. “Yeah. I keep them in the freezer for”—she hesitates—“you know, that time of the month.” Normally I would nod in agreement and lie and say I also have a freezer full of chocolate for my time of the month, but Megan is like a human truth serum. For some reason, she makes me want to tell her the truth. I lean over and whisper in her ear, “I don’t have mine yet.