The 1957 Hershey’s Tropical Chocolate Bar represents a later evolution of the military chocolate ration first developed during World War II. The original 1940s Tropical Chocolate Bar was created as a more palatable alternative to the hard, bitter U.S. Army D Ration, while still retaining the ability to survive hot climates better than ordinary chocolate.

By 1957, Hershey had changed the Tropical Bar formula.

The earlier wartime version included chocolate liquor, skim milk powder, cocoa butter, powdered sugar, vanillin, Vitamin B1, and oat flour. The 1957 version removed the oat flour, replaced skim milk powder with nonfat milk solids, and replaced cocoa butter with cocoa powder.

That change matters.

The 1940s version was still very much a wartime heat-resistant ration bar. The 1957 version moved closer to a more palatable, chocolate-style military bar while still keeping the Tropical Bar’s purpose: better heat resistance than normal chocolate.

This recipe recreates the 1957-style Tropical Chocolate Bar as closely as possible using the documented ingredient changes and practical home-kitchen methods.

It is not Hershey’s exact factory formula. The exact proportions, processing methods, and industrial equipment used by Hershey were not published as a household recipe. This is a historically informed home recreation based on the known 1957 formula changes.

Recipe Information

Yield: 6 small bars or 3 larger bars

Prep Time: 20 minutes

Cook Time: 10 minutes

Cooling Time: 2–3 hours

Difficulty: Moderate

Recipe Type: Historical recreation

Era: 1957 postwar Tropical Chocolate Bar

Historical Accuracy Note

The documented 1957 formula changes were:

• Oat flour was removed.

• Nonfat milk solids replaced skim milk powder.

• Cocoa powder replaced cocoa butter.

This recipe follows that direction by using:

• Unsweetened baking chocolate

• Nonfat dry milk powder

• Cocoa powder

• Powdered sugar

• Vanillin or vanilla powder

• Optional Vitamin B1 / thiamine

Because the 1957 formula replaced cocoa butter with cocoa powder, this recreation does not add separate cocoa butter. That makes it different from the 1940s Tropical Chocolate Bar recreation.

However, unsweetened baking chocolate naturally contains cocoa butter because it is made from ground cacao solids and cocoa fat. This recipe cannot fully remove cocoa butter unless using industrial ingredients, but it avoids adding extra cocoa butter as the 1940s recipe does.

Ingredients

Chocolate Base

• 140 g unsweetened baking chocolate

Dry Ingredients

• 115 g powdered sugar

• 65 g nonfat dry milk powder

• 20 g unsweetened cocoa powder

• ¼ teaspoon vanillin powder or ½ teaspoon vanilla powder

Optional Historical Fortification

• Food-grade thiamine / Vitamin B1 powder, measured according to supplier directions

Equipment

• Kitchen scale

• Double boiler or heat-safe bowl over simmering water

• Mixing bowl

• Fine mesh sieve

• Silicone spatula

• Silicone chocolate bar molds or parchment-lined loaf pan

• Parchment paper

• Flat-bottomed measuring cup or small wooden block for pressing

Step 1 – Prepare the Dry Ingredients

In a mixing bowl, combine:

• Powdered sugar

• Nonfat dry milk powder

• Cocoa powder

• Vanillin or vanilla powder

• Optional Vitamin B1 / thiamine

Sift the dry ingredients if possible.

Whisk thoroughly until the mixture is evenly blended and free of clumps.

This step is especially important because cocoa powder and milk powder can clump easily.

Step 2 – Melt the Chocolate

Set up a double boiler.

Place the unsweetened baking chocolate in the upper bowl.

Warm gently over simmering water, stirring often, until fully melted.

Do not boil.

Do not let water splash into the chocolate.

The melted chocolate should be smooth, glossy, and thick.

Step 3 – Add the Dry Ingredients

Remove the melted chocolate from direct heat.

Add the dry mixture gradually, about one-third at a time.

Stir firmly after each addition.

The mixture will thicken quickly.

Because this version uses cocoa powder instead of added cocoa butter, it may become drier and stiffer than the 1940s Tropical Bar recreation.

That is expected.

Step 4 – Work Into a Dense Paste

Continue pressing, folding, and stirring the mixture with a spatula until it becomes uniform.

The final mixture should resemble a dense chocolate paste or stiff dough.

There should be no visible dry streaks of cocoa powder, milk powder, or powdered sugar.

If the mixture is too dry to come together, return the bowl to gentle heat and continue mixing.

If it still will not bind, add a very small amount of extra melted unsweetened baking chocolate, 5 g at a time.

Avoid adding water.

Avoid adding cocoa butter if you want to preserve the 1957 distinction from the 1940s version.

Step 5 – Press Into Molds

Transfer the mixture into silicone bar molds or a parchment-lined pan.

Press firmly.

Use parchment paper and the bottom of a measuring cup, a small wooden block, or a spatula to compact the mixture.

Do not leave it loose or crumbly.

The 1957 version should still be a firm, heat-resistant ration-style chocolate bar, not fudge.

Aim for:

• Six small 1-ounce bars

• Three larger 2-ounce bars

• Or one slab that can be cut after chilling

Step 6 – Cool and Set

Let the bars cool at room temperature for 30–60 minutes.

Then refrigerate for 2–3 hours, or until firm.

Once set, remove from molds or lift the slab from the pan and cut into bars.

Allow the bars to return to cool room temperature before wrapping.

Step 7 – Wrap and Store

Wrap each bar tightly in parchment paper or wax paper.

For longer storage, place wrapped bars in:

• Airtight containers

• Vacuum-sealed bags

• Mylar bags

Store in a cool, dry place.

Label the bars as a 1957-style Tropical Chocolate Bar recreation to distinguish them from the 1940s version.

What to Expect

This bar should be different from both the D Ration and the 1940s Tropical Chocolate Bar.

Compared with the D Ration, it should be more pleasant and more chocolate-like.

Compared with the 1940s Tropical Bar recreation, it may be:

• Drier

• Less fatty

• More cocoa-forward

• Slightly more powdery

• Less smooth

• Still firm and dense

• More palatable than the original D Ration

Because cocoa powder replaces added cocoa butter, the finished bar may have a stronger cocoa flavor but a less creamy texture.

Heat Resistance

The Tropical Chocolate Bar line was designed for heat resistance, with the earlier version documented as holding its shape for one hour at 120°F.

This 1957-style home recreation should be more heat-stable than many ordinary chocolate bars because it contains:

• Less added fat than the 1940s recreation

• Cocoa powder instead of added cocoa butter

• Nonfat dry milk powder

• Powdered sugar

• Very little moisture

However, a homemade version cannot be guaranteed to match Hershey’s factory heat performance. Industrial mixing, refining, and molding processes are difficult to reproduce at home.

Keep bars wrapped and away from direct sunlight or high heat.

Estimated Nutrition

Nutrition varies by ingredient brand.

If divided into six small bars, each bar is approximately:

• Calories: 125–155

• Fat: 7–10 g

• Carbohydrates: 14–18 g

• Protein: 3–5 g

If divided into three larger bars, each bar is approximately:

• Calories: 250–310

• Fat: 14–20 g

• Carbohydrates: 28–36 g

• Protein: 6–10 g

Shelf Life

This recipe uses very low-moisture ingredients, which helps storage stability.

Estimated home storage:

• Pantry: 3–6 months

• Refrigerator: 6–12 months

• Freezer: 1 year or more

For best shelf life:

• Keep water out of the chocolate.

• Avoid liquid vanilla extract if possible.

• Wrap tightly.

• Store cool and dry.

• Vacuum seal for longer storage.

• Keep away from heat, sunlight, and humidity.

Discard if the bars develop mold, unusual moisture, a sour smell, rancid odor, or an unpleasant off flavor.

1940s vs. 1957 Tropical Chocolate Bar

The 1940s version is the better choice if you want the wartime formula.

The 1957 version is the better choice if you want to explore how Hershey continued trying to improve the Tropical Bar after the war.

Optional Adjustments

These adjustments are not strictly historical, but they can help a home cook tune the bar.

If the Bar Is Too Dry

Add:

• 5–10 g extra melted unsweetened baking chocolate

Avoid adding cocoa butter if you want to preserve the 1957-style formula.

If the Bar Is Too Bitter

Increase powdered sugar from:

• 115 g to 130 g

If the Bar Is Too Soft

Add:

• 5 g extra cocoa powder

If the Bar Is Too Powdery

Mix longer over gentle heat.

Sift the dry ingredients more thoroughly next time.

Serving Ideas

Use this recipe for:

• Historical food projects

• Military ration comparisons

• Postwar ration history

• Camping and hiking experiments

• Heat-resistant chocolate testing

Final Thoughts

The 1957 Hershey’s Tropical Chocolate Bar shows that military chocolate did not stop evolving after World War II.

The original D Ration prioritized emergency survival over taste. The 1940s Tropical Chocolate Bar improved flavor while preserving heat resistance for wartime use. The 1957 reformulation pushed the bar further, removing oat flour and replacing added cocoa butter with cocoa powder.

This recipe recreates that later direction in a practical home kitchen.

It is not Hershey’s exact factory formula, and it should not be presented as such. Instead, it is a historically informed recreation of the 1957 Tropical Chocolate Bar concept: a firm, cocoa-forward, low-moisture chocolate ration built for better heat resistance and improved palatability.