Milton Hershey's Labor of Love
Is About So Much More Than Chocolate

Chocolate cream pie is available at the Hotel Hershey or Hershey Lodge. All photos courtesy of Hershey Entertainment & Resorts


Cuban Coffee. Hershey Hug. Chocolate Dipped Strawberry. Chocolate Fondue Wrap.

Dessert menu? Nope. These are some of the lovely things that can be done to you at the Chocolate Spa in the Hotel Hershey.

And, as always, when it comes to chocolate, having to decide on just one seems cruel. 


The Hotel

Built during The Depression, the Hotel Hershey is a Mediterranean-influenced expression of Milton S. Hershey's sheer bullheaded optimism. The project, which had a number of Hershey's confidants scratching their heads at its seeming impracticality, was just one of the many structures erected by Hershey's "Great Building Campaign," which kept able-bodied townsfolk gainfully employed in otherwise dark times. Hershey, above all else, believed in doing whatever he could to keep his people afloat. And the town has never forgotten.

The Ferris Wheel at Hersheypark.

Perched on a hilltop amid the gently rolling countryside of southern Pennsylvania, this grand, classic hotel feels welcoming and inclusive from the moment you arrive, which was exactly the way Mr. Hershey wanted it. That inclusive nature was the inspiration for the design of the Circular Dining Room, the hotel's four-diamond restaurant, as well. Hershey didn't want any diner to feel marginalized by seating, regardless of financial status, so there's not a lackluster view in the room. And with a menu that features chocolate in unexpected places, plus a dessert selection that's to die for, the cuisine is a match for the lavish ambiance.

Just be sure to save room for the milk chocolate crème brûlée. (You'll thank me.)

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The Chocolate Spa

Welcome to three floors and 30,000 square feet of aromatic and sumptuously decorated sanctuary space devoted to nothing else but your complete and utter pampering. What indulgent fun to start with an appetizer-perhaps the Cuban-inspired Noche Azul Soak-and follow it with an entree (the Cocoa Massage? Or the Mojito Sugar Scrub?) and then dessert—perhaps the patented Whipped Cocoa Bath?

If hunger beckons, pad over to The Oasis, a Moroccan-themed, spa-guests-only restaurant and lounge hidden on the facility's first floor, and indulge in a gourmet lunch while still snuggling in your plush spa robe.

There's no doubt about it. This is living.

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The Dream

While in the throes of this sumptuous luxury, it might be easy to forget how the man behind it all was a humanitarian who simply wanted to give back. But give back he did! What started as a vision of comfortable housing, affordable transportation and quality schooling for his chocolate-factory employees blossomed into a destination that featured not only the factory, not only the entertainment complex, not only the hotels and gardens and campground and country club and sports arena and pro hockey team, but a full-time pre-K through 12 school for disadvantaged kids, as well as a top-flight teaching university/medical center/children's hospital as well.

Think about that the next time you dig into a Hershey bar. Your chocolate addiction is good for America!

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Did You Know?

Hersheypark celebrates its centennial this year. The festivities begin on Memorial Day Weekend with the launching of the park's newest attraction, Boardwalk.

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If you can't get to Hershey just yet, bring a little of that Hershey magic into your home with one of these decadent treats... just in the nick of time for holiday celebrating.

Hershey’s Chocolate Bread Pudding

Ingredients:

1 package of cinnamon raisin bread
3 ounces dark raisins
3 ounces light brown sugar
1 ounce bourbon
1 orange finely zested
4 ounces Hershey’s dark chocolate chips
3 ounces Hershey’s extra dark chocolate (chopped)
1 teaspoon vanilla extract
1 1/2 cups milk
4 whole eggs
3/4 cup heavy cream

Method:

  1. Cut the raisin bread slices into 4 sections. Combined the raisin bread, raisins, brown sugar, bourbon, orange zest and chocolate chips. Toss gently to combined and let marinate in buttered baking pan overnight.
  2. Bring the milk, vanilla extract and heavy cream to a boil and pour over the chopped dark chocolate, stir to incorporate.
  3. Once chocolate mixture is incorporated and smooth, slowly add your eggs to the mixture using a hand whisk.
  4. Pour warm mixture over bread mixture that has been sitting in the baking pan overnight.
  5. Let bread pudding sit for 1 hour at room temperature before baking.
  6. Bake at 300° in a water bath for 1 hour or till pudding is set.
  7. Enjoy with family and friends.

Michael Mignano
Executive Pastry Chef
The Hotel Hershey
100 Hotel Road
Hershey, PA 17033

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Chocolate Chip Cookies

Ingredients:

1 cup butter-flavored shortening
1 1/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 whole eggs
2 1/4 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
4 cups Hershey’s chocolate chips

Method:

  1. Cream together shortening, brown sugar, sugar and vanilla in large mixing bowl. 
  2. Beat eggs in separate bowl and add to mixture. 
  3. Mix together flour, baking soda and salt in separate bowl and gradually add to wet mixture.
  4. Stir in chocolate chips.
  5. Drop batter by well-rounded teaspoonfuls onto greased cookie sheets.
  6. Bake 8 minutes at 325 degrees or until barely brown.

Yield:

7 to 8 dozen cookies

Recipe from Charlie Gipe CEC AAC,
Executive Chef for Hershey Entertainment Complex

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Chocolate Chip Banana Walnut Bread

Ingredients:

1/4 cup vegetable oil
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 eggs, beaten well
1 1/4 cups mashed banana
3/8 cup Hershey’s semi-sweet chocolate chip
1/2 cup walnuts, chopped

Method:

  1. Preheat oven 350 degrees.
  2. Grease and flour loaf pan.
  3. Mix flour, salt, sugar and baking soda in large bowl. 
  4. Mix in oil, eggs and bananas. 
  5. Stir in chocolate chips and walnuts. 
  6. Mix all ingredients together and pour into loaf pan. 
  7. Bake 1 hour and 10 minutes. Check for doneness with a toothpick. (Insert toothpick into center of loaf; if toothpick comes out clean, loaf is done.)
  8. Let cool for 15 minutes in pan, then turn out on a rack to cool completely.

Yield:

12-15 slices

Recipe from Charlie Gipe CEC AAC, Executive Chef for Hershey Entertainment Complex.

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Chocolate-Chipotle Glaze

Ingredients:

2 tablespoons butter, softened
4 garlic cloves, minced
1/2 Spanish onion, diced
1 ounce chipotle pepper, canned
3 ounces apple cider vinegar
3 ounces barbecue sauce
3 ounces Hershey's bitter (unsweetened or semi-sweet) chocolate
3 ounces chicken/vegetable stock
8 ounces corn syrup
2 ounces sugar, granulated
2 tablespoons honey
1 bay leaf
1/2 bunch fresh cilantro, finely chopped
Pinch of ground cumin
Pinch of ground cloves
Pinch of ground cinnamon

Method:

  1. Melt butter in small saucepan over medium heat.
  2. Add garlic, onion and chipotle and sweat for 2 minutes.
  3. De-glaze with vinegar bring to boil, reduce to simmer. Reduce by half.
  4. Add barbecue sauce, stock, corn syrup, sugar, honey and spices. Mix well and bring to boil.
  5. Reduce to simmer and cook for 30 minutes.
  6. Slowly add chocolate, mixing until fully incorporated.
  7. Remove from heat and allow to cool for 10 minutes.
  8. Place in blender and blend until smooth.
  9. Remove from blender and pass through fine strainer.
  10. Add cilantro and mix well.
  11. Season with salt and fresh pepper.
  12. Allow to cool completely.
  13. Taste; adjust seasoning if necessary.

Chef's Note:

This glaze can be used with fish, shellfish, poultry, game and beef.

Recipe from Ken Gladysz, Executive Chef of The Hotel Hershey.

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Chocolate Decadence

Chocolate Cake

Ingredients:

3 ounces Hershey’s chocolate, melted
1 1/4 cups brown sugar
4 ounces butter
3 eggs
1 cup sour cream
2 1/4 cups flour
1/2 tablespoon and 1/2 tablespoon baking soda
Vanilla – to taste
1 cup hot water

Method:

  1. Mix all ingredients but hot water together.
  2. Add hot water.
  3. Bake in 10-inch round, greased and floured pan.
  4. Bake at 350 degrees until firm.

Chocolate Icing

Ingredients:

4 squares Hershey’s semi-sweet chocolate
2 tablespoons butter
1 cup confectioner’s sugar
6 tablespoons milk

Method:

  1. In heavy 1-quart saucepan over low heat, melt Hershey’s chocolate and butter.
  2. Remove from heat.
  3. With wire whisk, beat in confectioners’ sugar and milk until smooth and easy spreading consistency.
  4. After cake cools, cut into two equal layers and ice.
  5. To serve, garnish slices with Hershey’s chocolate syrup, whipping cream and Hershey’s Kisses.

Yield:

12 slices

Recipe from Charlie Gipe CEC AAC, Executive Chef for Hershey Entertainment Complex.

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Chocolate Dutch Oven Stew

Ingredients:

2 pounds stew meat, cut in 1-inch cubes
3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste
1 medium onion, diced
1/2 cup carrots, peeled and diced
1 cup celery, diced
1 cup potatoes, diced
2 (8-ounce) cans tomatoes in sauce
2 (8-ounce) cans diced tomatoes in sauce
2 tablespoons unsweetened cocoa

Method:

  1. Melt butter in Dutch oven.
  2. Toss meat cubes, flour, salt and pepper in large bowl.
  3. Place mixture in Dutch oven and brown meat for about 15 minutes. 
  4. Add onions, carrots, celery and potatoes to oven. Cook over medium-high heat until onions are tender. 
  5. Add stock and tomatoes to oven. Bring to boil and reduce heat to a simmer for 1 hour.  Add cocoa and cook until beef is tender, about 30 minutes.

Yield:

6 servings

Recipe from Charlie Gipe CEC AAC, Executive Chef for Hershey Entertainment Complex.

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Hershey’s Chocolate Chocolate Chip Scones

Ingredients:

10 ounces soft butter
12 ounces cake flour
5 ounces Hershey’s Dark Cocoa Powder
1/2 ounce baking powder
Pinch of salt
4 ounces sugar
1/2 cup egg whites
3/4 cup buttermilk
4 ounces Hershey’s Chocolate Chips

Method:

  1. Combine all dry ingredients in large bowl
  2. Knead the soft butter in with the dry ingredients (do not over mix)
  3. Add wet ingredients and incorporate.
  4. Place dough on a floured surface and roll out 1 ½ inches thick.
  5. Using a cutter of your desired size cut out and place on greaseproof paper.
  6. Brush top of scone with liquid heavy cream and sprinkle cinnamon sugar on top.
  7. Bake at 375* till light brown

Enjoy

Michael Mignano
Executive Pastry Chef
The Hotel Hershey
100 Hotel Road
Hershey, PA 17033

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Cocoa Crusted Snapper with Mango Salsa

Cocoa Spice Rub

Ingredients:

2 tablespoons Hershey’s cocoa
1 teaspoon allspice
1/8 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 six-ounce skinless snapper filets
1/2 cup oil

Method:

  1. Dredge snapper filets in cocoa rub.
  2. Sear on medium-high heat for 4 minutes per side.

MangoSalsa

Ingredients:

2 mangos, peeled and diced in small pieces
1 small red onion, diced
1/4 cup cilantro, chopped
1/2 tablespoon hot sauce
1/2 teaspoon jalapeno pepper, chopped
2 limes, juiced
1/4 cup Hershey’s Special Dark (semi-sweet?) chocolate chips
2 tablespoons olive oil
Salt and pepper to taste

Method:

Combine all ingredients together in a medium bowl and stir well.

Yield:

4 servings

Recipe from Bill Justus, Executive Chef of Hershey Lodge.

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Hershey Double Chocolate Fudge Brownie

Ingredients:

1 lb butter
21 ounces Hershey’s extra dark chocolate
6 eggs
1 teaspoon Vanilla Extract
21 ounces sugar
5 1/2 ounces all purpose flour
1/2 teaspoon salt
15 ounces Hershey’s Chocolate Chocolate
6 1/2 ounces toasted walnuts
1/2 ounce baking powder

Method:

  1. Melt butter and chocolate in the microwave, mix till incorporated set aside
  2. In a mixing bowl with a whisk attachment, whip the eggs, sugar, vanilla and salt till light and fluffy
  3. On a low speed slowly add the chocolate mixture to the egg mixture
  4. Then add the dry ingredients and mix well
  5. Then add the chips and nuts
  6. Place batter on a greased baking pan with greased paper and bake at 350° for 35-45 minutes
  7. Let cool at room temperature and enjoy with the family 

Michael Mignano
Executive Pastry Chef
The Hotel Hershey
100 Hotel Road
Hershey, PA 17033

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Cocoa Coffee Rub

Ingredients:

2 ounces Hershey's cocoa
2 ounces espresso
2 ounces porcini mushroom powder
Protein product (buffalo, venison, elk, beef or poultry)

Method:

  1. Combine all ingredients and mix well.
  2. Sear protein product evenly on all sides.
  3. Allow protein to cool. Then evenly coat protein with coco rub on all sides.
  4. Place protein in low, preheated oven to finish cooking.
  5. Remove protein from oven when finished cooking. Allow to rest.
  6. Plate protein; serve.

Yield:

6 servings

Recipe from Ken Gladysz, Executive Chef of The Hotel Hershey.

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Hershey’s Molten Chocolate Cake

Ingredients:

12 ounces Hershey Extra Dark
10 ounces butter
5 eggs
4 ounces sugar
4 egg yolks
3 1/2 ounces All Purpose Flour
Pinch salt

Method:

  1. Melt your butter and chocolate in a microwave oven and set aside.
  2. In a mixing bowl using a whisk attachment, place your eggs, yolks, sugar and salt in and whip on high speed till double in volume (light and airy)
  3. Once egg mixture has doubled in volume, slowly add the flour and incorporate.
  4. Then add the chocolate mixture and incorporate
  5. Use a 4–6 ounce ramekin that is buttered and sugared, and place batter 3⁄4 of the way to the top.
  6. Bake at 375° for 15 minutes
  7. Take out of oven and let rest for 5 minutes, then turn molds upside down and serve
  8. Enjoy with friends and family.

Michael Mignano
Executive Pastry Chef
100 Hotel Road
Hershey, PA 17033

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Mudslide Cookies

Ingredients:

Flourless cooking spray for greasing
3/4 cup plus 2 tablespoons cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon instant coffee powder
1 tablespoon boiling water
1 teaspoon vanilla extract
7 ounces Hershey’s unsweetened chocolate, coarsely chopped
6 ounces Hershey’s semi-sweet chocolate, coarsely chopped
8 tablespoons unsalted butter
7 large eggs
2 3/4 cup sugar
2 cups chopped walnuts
1 1/2 cups Hershey’s semi-sweet chocolate chips

Method:

  1. Preheat oven to 350 degrees.
  2. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
  3. Sift flour, baking powder and salt into bowl and set aside.
  4. Combine instant coffee and boiling water to make a paste. Blend in vanilla extract.
  5. Melt chopped unsweetened chocolate, chopped semi-sweet chocolate and butter in a saucepan over medium low heat or in the microwave in 15- to 20-second intervals. Gently stir to blend.
  6. In a stand mixer fitted with the whisk attachment, beat together eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minutes.
  7. Add chocolate mixture with machine running on medium speed.
  8. On low speed, mix in dry ingredients until just blended.
  9. Mix in walnuts and chocolate chips until blended. Scrape down bowl as needed during mixing to blend evenly.
  10. Using 1/4-cup measure as a scoop, fill it with dough, level it and drop dough onto a prepared cookie sheet, leaving 3 to 4 inches between cookies.
  11. In batches, bake until cookies are cracked on top but still slightly moist, rotating pans as necessary to bake evenly, 14 minutes.
  12. Allow cookies to cool slightly on cookie sheet before transferring them to wire racks to cool completely

Yield:

24 cookies

Recipe from Bill Justus, Executive Chef of Hershey Lodge.

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