What color is Hershey chocolate hex?
Chocolate is one of the world’s most beloved foods, offering a rich sensory experience with its deep, complex flavors and alluring aromas. Chocolate comes in a wide variety of types, with different ingredients and production methods leading to distinct taste profiles. One of the largest and most iconic chocolate brands is Hershey, known for their signature milk chocolate and array of confectionery products. But what gives Hershey’s chocolate its distinctive color? The specific hue of chocolate depends on its composition, particularly the blend of cocoa solids, cocoa butter, sugars, milk powders, and other ingredients. By examining the ingredients and production process for Hershey’s chocolate, we can determine the characteristic color and corresponding hex code that makes their chocolate bar so recognizable.
Cocoa Powder and Cocoa Butter Provide the Base Brown Color
The rich brown color of any chocolate begins with the main cocoa ingredients – cocoa solids/powder and cocoa butter. Cocoa solids provide the deep, dark brown color as well as the bitter taste. The natural cocoa powder contains high levels of flavonols and polyphenols that contribute to its dark brown pigmentation. The more cocoa solids in the chocolate, the darker the color. Pure unsweetened baking chocolate with almost 100% cocoa solids is nearly black. In contrast, cocoa butter is pale yellow and adds creaminess and smooth texture. Milk chocolate like Hershey’s contains 10-12% cocoa solids and at least 12% milk solids, reducing the concentration of the darker cocoa powder. This combination produces a lighter brown color than dark chocolate.
Added Dairy and Sweeteners Modify the Color
While cocoa beans set the base color, ingredients like milk products and sugar further influence the tone and hue of chocolate. Dry milk powder is commonly added to enhance the flavor and reduce bitterness. The proteins and lactose within the milk powder lightens the color. More milk powder yields a lighter milk chocolate. Sugars such as sucrose also dilute the dark pigments from the cocoa. Vanilla, lecithin, and PGPR (polyglycerol polyricinoleate) modify viscosity and texture but have minimal effects on color. Together, the blend of cocoa solids, milk products, and sweeteners create the distinctive mid-range brown color of Hershey’s Milk Chocolate.
Alkalization Process Alters the pH for Darker Color
An important step in chocolate manufacturing is the alkalization or “dutching” of the cocoa powder. Treating the cocoa with alkaline salts (e.g. potassium carbonate) raises the pH and causes chemical changes to occur. This reduces bitterness and acidity while creating darker hues. Hershey uses alkalized cocoa powder to achieve their signature dark shade of brown. The higher pH leads to the formation of intense reddish-brown pigments during roasting. Chocolate without dutching has a noticeably lighter color. The alkalization transforms the hue of Hershey’s cocoa solids from light brown to a richer, darker brown that profoundly influences the final bar color.
Precise Combinations Create Distinct Shades
While the core ingredients and alkalization establish the chocolate color, the exact proportion of each component is tailored to produce Hershey’s recognizable shade. Small adjustments to the cocoa solid percentage or amount of milk added leads to noticeable color variations. For example, the Special Dark bar with 45% cocoa is darker than Milk Chocolate with just 11% cocoa. Yet Hershey’s Milk Chocolate is crafted to remain a deeper, more intense brown than competitor milk chocolate formulas. Slight recipe differences distinguish brands while maintaining familiar expectations of a traditional chocolate brown.
Hex Color Values Help Quantify the Brown Hues
The brown color of Hershey’s Milk Chocolate can be specified by its hex color code. Hex codes are six-digit combinations of letters and numbers representing the precise mixture of red, green and blue (RGB) on a 255-point scale that generates a distinct color. While our eyes see the integrated result, hex codes describe the underlying color components. For example, Hershey’s Milk Chocolate has a hex code of #6D4017. This signifies a color made of 109 units of red, 64 units of green, and 23 units of blue. Slight variations lead to noticeably different brown shades. In comparison, Hershey’s Special Dark Chocolate has a deeper hex code of #3D2920.
| Hershey’s Product | Hex Color Code |
|---|---|
| Milk Chocolate | #6D4017 |
| Special Dark | #3D2920 |
| Dark Chocolate | #271F1B |
Packaging and Marketing Rely on Signature Color
Hex codes not only quantify the colors of Hershey products, but represent brand identity. The distinctive mid-range brown is instantly recognizable on store shelves and product packaging. From Kisses to chocolate syrup, maintaining color consistency across products helps to entice chocolate lovers. The formula is adjusted to account for different ingredients, but the overall Hershey’s color is preserved. Lighter, brighter browns distinguish competitors while Hershey’s rests comfortably within a deeper, richer range. Their brown elicits the flavor, aroma and texture of traditional, indulgent chocolate.
Origin of Cocoa Beans Impacts Color
While the ingredients and manufacturing control the chocolate color, the origin of the cocoa beans also plays a role. Beans from different geographic regions have varying concentrations of color pigments and phenolics that affect the starting color. Africa accounts for 70% of global cocoa production, followed by Asia and South America. Ghana and the Ivory Coast are the two largest producers. The highest quality “fine flavor” cocoa beans come from Latin America. Hershey uses a blend of beans sourced through sustainable partnerships with West African farmers. The mix of beans contributes to their unique color.
Storage Conditions Can Lead to Color Shifts
After production, storage conditions may alter chocolate’s appearance over time. Temperature, humidity level, light exposure and oxygen can all degrade color. Warmer temperatures encourage fat or sugar bloom, resulting in white film or spotting. Dampness causes mold growth, producing black spots. Overexposure to light and oxygen triggers oxidation, progressively dulling the brown color as pigments break down. Proper climate-controlled, sealed storage preserves quality and locks in the ideal color. Well-kept Hershey’s chocolate will maintain its characteristic brown for months after manufacture. However, heat-damaged bars with fading, discoloration or bloom should be discarded.
Personal Preferences Guide Color Appeal
With a quantitative understanding of how Hershey achieves their signature brown, personal taste still guides how pleasing consumers find the color. Color psychology suggests that brown carries connotations of wholesomeness, warmth and comfort – qualities appealing in chocolate. However, trends lean toward “lighter, brighter” colors across food marketing, potentially giving competitors an edge with their slightly more vivid shades. Packaging aims to accentuate appetizing qualities through imagery and color contrasts. Regardless of current fads, Hershey has stayed committed to their traditional chocolate brown which for many chocolate lovers feels intrinsically tied to the sensorial experience of their products.
Conclusion
Hershey’s Milk Chocolate derives its distinctive mid-range brown hue from the blend of alkalized cocoa solids, milk products, and sugar used in its formulation. The exact proportion of each ingredient is optimized by Hershey food scientists to create a rich, deep brown color encoded as #6D4017. Slight alterations to the recipe produce the color variations among Hershey’s Dark Chocolate, Special Dark, and other product lines. However, the signature brown running through all their chocolate bars plays a crucial role binding their brand identity. For devoted chocolate eaters, one glimpse of that familiar packaging already begins sparking the indulgent taste and aroma in their imagination. So while competitive brands may come and go, Hershey’s special brown will likely continue satisfying chocolate cravings for generations to come.
