Hershey’s Whole Bean Chocolate

  • Posted by Editor
  • April 25, 2007

Posted by Kristen Doyle on Sugar Savvy.

I am never one to turn down a piece of chocolate, so when some of Hershey’s chocolates from their Goodness line came up for review, I jumped right in and offered to give the Whole Bean Chocolate variety a try. Hershey’s line of specialty chocolates touts extra health benefits when compared to regular chocolate. The Whole Bean Chocolate variety claims to be special because of the fact that it has 40% less sugar than regular chocolate. Since Hershey’s uses the whole cocoa bean it also is loaded with fiber. Each serving contains 7 grams of fiber and is high in antioxidants.

This all sounds great, doesn’t it? You can have your chocolate and have the health benefits as well without worrying about overdoing it on sugar. I couldn’t wait to take my first bite.

When I did get around to taking my first bite, I was very disappointed in the taste of the chocolate. Hershey’s Whole Bean chocolate is a very mild milk chocolate, just like the packaging promises. What they don’t tell you about is the aftertaste. The chocolate left a not so pleasant aftertaste in my mouth. The texture of the chocolate was smooth and creamy, but the taste of the chocolate lacked what I look for in a good chocolate … amazing flavor that satisfies a craving.

Yes, the Whole Bean Chocolate variety is going to please a lot of customers simply based on the added health benefits. These are the same people that are fighting for Kentucky Fried Chicken to be healthy. This chocolate lover will stick to the chocolate that pleases my taste buds instead of my waistline. When I am eating chocolate, it is not for the health benefits… it is for the flavor and the Whole Bean Chocolate misses the flavor mark for me.



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April 25th, 2007
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Comment Number:
1
Written by:
Canadian
Posted on:
April 25, 2007 at 2:03 pm

This is exactly what people should get use to from the new Hershey, all they want to do is make a quick buck, because if quality was the main issue with thier chocolate it would be made in Canada with fresh clean water and pure clean milk not powdered milk.Just wait until thier products are produced in Mexico image what it will taste like then.

Comment Number:
2
Written by:
Canadian
Posted on:
April 25, 2007 at 2:05 pm

Does not supprise me at all

Comment Number:
3
Written by:
Joanna
Posted on:
April 25, 2007 at 6:06 pm

Hey Canadian:
American-made chocolate does not preclude the use of fresh, clean water. And as for milk… fresh, clean or otherwise - I don’t want it in my chocolate. There is a lot of excellent chocolate being made in the U.S. - mostly smaller companies.
Yes, Hershey’s is wack. But I’m not sure that Cadbury and Coffee Crisps are anything about which to flying the ol Maple Leaf, in terms of chocolate quality. I’m just sayin…

Comment Number:
4
Written by:
brian w
Posted on:
April 26, 2007 at 4:26 pm

There’s a pretty good chance that the chocolate that tastes better is also better for you than some high-fiber, sugary, hersheys. nutrition is a package deal, the more processed…the less nutritious, generally speaking. Now if we could just stop Hersheys from buying the artisan chocolatiers…

Comment Number:
5
Written by:
FJK
Posted on:
April 26, 2007 at 4:55 pm

Since Shaffen Berger sold out to Hershey’s I’ve been afraid of this, it gives Hershey instant credibility in the the “real” chocolate category that they don’t deserve.

Kristen, I suspect some of your dissatisfaction with the product (which I haven’t tried and now won’t) comes from using the whole bean. Have you had cocoa nibs (or roasted bean bits) before. They are not deeply chocolate flavored and do have a fiberous, bitter component to the taste. I like them when used appropriately in a recipe, but just adding them to a so-so product is not going to improve the host or showcase the whole bean.

Comment Number:
6
Written by:
Kate
Posted on:
May 29, 2007 at 1:53 pm

I rather enjoyed the taste and found it to be more pleasing than other super-sweet milk chocolates. I don’t particularly like Hershey chocolate and prefer European, but I did not think this was too bad.

Comment Number:
7
Written by:
Kristen
Posted on:
May 30, 2007 at 5:53 pm

Thank you all for your comments.
Kate - I’m glad that you enjoyed the flavor. I think I just didn’t like the after taste it left in my mouth.
We did use several of them to make S’Mores and you couldn’t tell the difference at all in that form!