A sad day in chocolate land

I didn’t want this to be true, but the internet says it’s true. Also, friends at Sharffen Berger have confirmed that Hershey, who bought Sharffen Berger a few years ago, will be closing their Berkeley plant this year. They’ll continue to make Sharffen Berger chocolate and Joseph Schmidt truffles, just not on the west coast. 

Boo.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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One thought on “A sad day in chocolate land”

  1. That’s shocking! Just a couple years ago, I got the impression SB was riding high. I thought they were doing lots of innovative stuff at the plant (which they must have invested lots of money in!). Too bad.

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