Uncrowned Guard

Primary Arms launches four-model CLx optics linePrimary Arms has introduced its new CLx optics family, a lower-cost tier positioned below the company’s SLx series. The launch includes four models: two red dots and two prism scopes, all aimed at budget-focused buyers. The lineup consists of the CLx RD-23 Push Button Red Dot Sight, the CLx Enclosed Reflex Sight, the CLx 1x Prism Scope, and the CLx 3x Prism Scope. Retail pricing starts at $149 and runs to $219. According to Primary Arms, every CLx optic includes fully multi-coated lenses, a nitrogen-purged waterproof housing, night-vision-compatible illumination, and the company’s lifetime warranty. Pricing and model breakdownThe CLx RD-23 Push Button Red Dot Sight is listed at $149.99. The CLx Enclosed Reflex Sight is priced at $179.99. On the prism side, the CLx 1x Prism Scope retails for $199.99, while the CLx 3x Prism Scope is listed at $219.99. The new family covers both rifle and pistol use. The RD-23 and both prism optics use the Aimpoint Micro-style T1/T2 mounting pattern, while the enclosed pistol optic uses the RMSc footprint. Red dot optionsThe CLx RD-23 is a compact rifle-style red dot with a 3 MOA dot, 10 brightness settings, and two night-vision settings. It includes push-button controls, an integrated solar backup, and a Picatinny mount. Primary Arms lists battery life at 16,500 hours on a CR2032 battery. The optic weighs 3.5 ounces and measures 2.27 inches long. The CLx Enclosed Reflex Sight is a micro enclosed-emitter pistol optic with a 3 MOA dot and RMSc compatibility. It is designed for compact and slimline handguns, but Primary Arms also notes it can be used on pistol-caliber carbines, shotguns, or as an offset sight on rifles. Features include AutoLive motion-sensing illumination, a side-loading CR1632 battery, an integrated backup rear iron sight, and 10 brightness settings with two night-vision levels. Claimed battery life is 21,000 hours on a medium setting. It weighs 0.98 ounce and is 1.61 inches long. Prism scope optionsThe CLx 1x Prism Scope is a fixed-power prism optic with an etched illuminated circle-dot reticle. The reticle uses a 3 MOA center dot with a 45 MOA outer circle. It offers 10 illumination settings, including two night-vision-compatible levels, and remains usable without battery power because the reticle is etched. The optic ships with a 1913 Picatinny mount, uses a micro-dot style footprint, and runs on a CR2032 battery. Primary Arms lists battery life at 2,000 hours on medium. Weight is 6.63 ounces. The CLx 3x Prism Scope uses an illuminated cross-dot reticle calibrated for standard 5.56mm bullet drop. Like the 1x model, it has an etched reticle for use without battery power and is intended to provide a crisp aiming point for shooters who may have difficulty with conventional red dots. It includes 10 brightness settings with two night-vision options, top-mounted push-button controls, and an included mount. The optic weighs 7.32 ounces and measures 3.01 inches long. Shared features and warrantyAcross the line, Primary Arms emphasizes waterproof and shockproof construction, hardcoat-anodized aluminum housings, and fully multi-coated lenses. The prism models also offer an option for users who prefer etched reticles, including those with astigmatism. All four CLx models are covered by the Primary Arms Lifetime Warranty.

Battlefield Picture as of July 12, 2026The Russia-Ukraine war remains a high-intensity attritional conflict with no decisive operational breakthrough by either side. Russia continues to hold the ground initiative, especially in Donetsk, while Ukraine is expanding long-range attacks on the infrastructure supporting Russia’s war effort. The most consequential ground fighting is centered on Kostiantynivka, part of Ukraine’s fortified defensive belt in Donetsk. Russian forces are advancing from several directions, and reporting indicates that much of the city’s outskirts has become a contested “gray zone.” Ukraine still holds positions in and around the city despite repeated Russian claims of broader progress. Kostiantynivka is strategically important because its loss could increase pressure on Ukraine’s remaining defensive hubs in Donbas and improve Russia’s position for future operations toward Sloviansk and Kramatorsk. Even so, the fighting remains slow and costly rather than a rapid breakthrough. Russian Territorial Gains Remain LimitedAcross the wider front, Russia has resumed modest net gains after a period of near-stagnation. One battlefield assessment estimated Russian forces captured about 31 square miles between June 9 and July 7, following a previous four-week stretch in which the front was nearly static. Those gains indicate movement but do not suggest a collapse of Ukrainian defenses. The broader pattern remains one of incremental advances, heavy destruction, and sustained attrition rather than fast-moving maneuver warfare. Strikes on Ukrainian Cities and Air Defense PressureRussia has sharply intensified missile and drone attacks on Kyiv and other Ukrainian cities. A July 11 strike killed at least eight people and wounded dozens. Kyiv had already faced repeated ballistic missile and drone assaults earlier in the month, including a July 7 attack that was described as the third major strike on the capital within a week. Ukrainian defenses reportedly intercepted most incoming drones in that attack but failed to stop the ballistic missiles, underscoring the continued shortage of high-end air-defense interceptors. The United Nations said Russian strikes killed at least 265 Ukrainian civilians and injured 1,816 in June, the highest combined monthly civilian casualty total since the opening months of the full-scale invasion in 2022. Russia is also adapting its methods. Recent reporting says Moscow is using smaller drones that are harder to jam to attack electrical substations, complicating Ukrainian efforts to defend the energy grid through electronic warfare. Ukraine’s Deep-Strike Campaign ExpandsUkraine’s most significant recent successes have come far from the front line. Ukrainian drones have struck Russian refineries, tankers, ferries, electrical infrastructure, and maritime routes linked to occupied Crimea. Kyiv says these attacks forced Russia to suspend or severely restrict shipping in parts of the Sea of Azov and on routes connected to the Kerch Strait. Reported damage to tankers and ferries has disrupted fuel deliveries and commercial traffic. Ukrainian officials have described the approach as “long-range sanctions,” aimed at imposing economic and logistical costs that sanctions alone have not achieved. On July 12, Ukrainian forces reportedly struck the Syzran refinery again and targeted a tanker operating in the Azov-Black Sea canal. A July 6 attack also hit Russia’s largest refinery in one of Ukraine’s deepest strikes of the war, and other drones have reportedly reached energy sites as far away as Siberia. Diplomatic Signals and Political ChangesPresident Donald Trump said on July 6 that a settlement was “getting closer” after contacts with Vladimir Putin and Volodymyr Zelenskyy. No ceasefire or agreed framework has followed, and reporting indicates Moscow remains willing to escalate rather than freeze the front on current terms. Russia continues to demand control of the rest of Donetsk that it has not captured, while Ukraine rejects ceding territory Russian forces have failed to take militarily. Ukraine also began another wartime government reshuffle. Prime Minister Yulia Svyrydenko resigned as part of a reorganization that Zelenskyy said is intended to strengthen wartime administration, foreign relations, energy security, and defense cooperation. Meanwhile, Trump said Ukraine would be allowed to manufacture Patriot missile interceptors, though any production would take time and would not quickly resolve the current air-defense shortage.

Direct Combat ResumesThe U.S.–Iran conflict returned to sustained direct combat on July 12 after the June ceasefire arrangement largely broke down. The immediate focus has shifted from Iran’s nuclear infrastructure and leadership to the Strait of Hormuz and whether commercial vessels can pass without Iranian authorization. The United States launched additional strikes on Iranian coastal and military targets on July 12. Reported targets included missile systems, fast-attack boats, command facilities, and other assets around Bandar Abbas, Qeshm Island, and Iran’s southern coast. The campaign is described as an effort to reduce Iran’s ability to attack commercial shipping in and around Hormuz. Iran responded with missile and drone attacks against locations tied to U.S. forces in Bahrain, Kuwait, Qatar, Jordan, Oman, and the United Arab Emirates. Damage and civilian injuries were reported across the Gulf, but independently verified casualty totals from the latest exchange were not available as of July 12. Shipping Dispute and Triggering AttackThe newest escalation accelerated after Iranian forces attacked a Cyprus-flagged container ship near Oman. The vessel was left burning, and one Indian crew member was reported missing. Iran said the ship ignored routing orders imposed by Tehran, while Washington treats those demands as an unlawful attempt to control international navigation. The United States is demanding that Iran publicly guarantee that ships will not be attacked, that navigation lanes remain open, and that no tolls or Iranian authorization be required. Earlier attacks on commercial vessels had already weakened the ceasefire before this latest incident. Strait of Hormuz: Open, Closed, or Restricted?Accounts differ depending on the source. Iran and the Islamic Revolutionary Guard Corps say the strait is closed to unauthorized vessels and will remain restricted until U.S. interference ends. The United States rejects that claim and says it is keeping an internationally recognized southern route open by force. British maritime authorities have said a southern route remains technically usable, while warning that mines and military activity still pose risks. Actual shipping traffic indicates severe disruption even if the waterway is not fully closed. Reuters reported only six ships transited on July 12, the lowest daily total in five weeks. The practical situation is that Hormuz remains physically passable under U.S. protection, but commercial traffic is sharply reduced, and Iran is still attempting to enforce its own restrictions. Ceasefire Status and DiplomacyPresident Trump has publicly declared the ceasefire over, though both Washington and Tehran have indicated diplomatic contact may continue. The truce under strain was part of a June arrangement intended to extend an earlier pause for 60 days, reopen Hormuz, and create space for a broader settlement. Indirect talks in Doha and Oman focused on maritime passage and the release of frozen Iranian funds, but little visible progress was reported. Pakistan, Qatar, Egypt, and Oman continue mediation efforts. As of July 12, there was no newly announced ceasefire and no scheduled final settlement. U.S. Military PostureEarlier U.S. strikes reportedly hit about 90 Iranian targets on July 9. Reporting on July 12 said the cumulative number struck in the renewed campaign had risen substantially, with some accounts placing the latest American response at roughly 140 targets. Two U.S. carriers are associated with the regional posture: USS George H. W. Bush, confirmed in the Arabian Sea, and USS Abraham Lincoln, which remains linked to the regional force. Recent reporting said both, along with a larger group of surface warships, had been directed toward the Gulf of Oman as tensions rose. Exact positions were not publicly disclosed. Market and Regional EffectsOil markets reacted cautiously rather than with a panic move. On July 12, Brent crude rose to about $78.35 per barrel and West Texas Intermediate to about $73.62, both up more than 3%. Saudi Arabia is reportedly considering greater use of its east–west pipeline to move more oil toward the Red Sea and reduce reliance on Hormuz. Oman separately summoned the Iranian ambassador following attacks affecting its territory, underscoring the widening regional impact of the renewed fighting.

Vortex expands the Crossfire II red dot lineupVortex Optics has announced updated Crossfire II red dots with several additions over the earlier Crossfire format, including motion activation, solar-equipped variants, and a green-dot option. The lineup is aimed at recreational shooters and is positioned for use on rifles, rimfires, and shotguns with a Picatinny rail. The new models and MSRPs are: Crossfire II 2 MOA Red Dot: $219.99 Crossfire II 2 MOA Solar Red Dot: $249.99 Crossfire II 2 MOA Solar Red Dot, Tan: $249.99 Crossfire II 2 MOA Solar Green Dot: $249.99 All models use a 2 MOA dot and retain Vortex’s VIP warranty. Main feature changesThe updated Crossfire II series adds motion activation with a 10-minute auto-shutoff. According to Vortex, the optic wakes when the firearm is moved, then powers down after 10 minutes to conserve battery life. Solar versions add Auto D-TEC technology, which detects ambient light and automatically draws power from solar or battery as needed. Vortex lists battery runtime at 50,000 hours on a CR2032 battery, increasing to 150,000 hours on solar-equipped models when solar assist is factored in. The lineup is also now available with either a bright red or bright green 2 MOA dot, giving buyers an alternative reticle color option. Vortex says the revised Crossfire II keeps the simple operation of the earlier model while adding a more refined build and flush buttons for brightness control. Brightness, mounting, and compatibilityThe Crossfire II series offers 12 brightness settings in total: 10 daylight-bright settings plus two night-vision-compatible settings. Vortex also describes the optics as magnifier compatible. A multi-height mount system is included to broaden fitment across different firearm types. Vortex specifies a lower 1/3 co-witness mount and a low mount. The company says the platform has proven suitable for AR-style rifles as well as rimfires, shotguns, and other firearms equipped with a Picatinny rail. In Vortex’s release, the company said the new lineup “brings added function to a name shooters already know” while keeping the “straightforward operation” that made the Crossfire a popular entry-level optic. Core specificationsAcross the line, the optics are 1x red dots with unlimited eye relief, 1/2 MOA adjustment graduation, 22.5 MOA travel per rotation, and 100 MOA maximum elevation and windage adjustment. The standard Crossfire II Red Dot is listed at 2.60 inches long and 4.37 ounces. Solar models are also 2.60 inches long and weigh 4.47 ounces. Construction and included protectionsVortex lists the Crossfire II series as waterproof, fogproof, and shockproof. The housings use a single-piece chassis, and the lenses include fully multi-coated surfaces plus ArmorTek exterior coatings for resistance to scratches, oil, and dirt. The optics are nitrogen purged and O-ring sealed. Like other Vortex products in the line, the new Crossfire II models are covered by the company’s unlimited, unconditional VIP warranty.

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 InformationYield: 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 NoteThe 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. IngredientsChocolate Base140 g unsweetened baking chocolate Dry Ingredients115 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 FortificationFood-grade thiamine / Vitamin B1 powder, measured according to supplier directions EquipmentKitchen 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 IngredientsIn 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 ChocolateSet 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 IngredientsRemove 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 PasteContinue 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 MoldsTransfer 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 SetLet 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 StoreWrap 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 ExpectThis 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 ResistanceThe 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 NutritionNutrition 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 LifeThis 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 BarFeature 1940s Tropical Chocolate Bar 1957 Tropical Chocolate Bar Era WWII Postwar Oat Flour Yes Removed Milk Ingredient Skim milk powder Nonfat milk solids Added Cocoa Butter Yes Replaced by cocoa powder Texture Firmer, richer, more fatty Drier, more cocoa-forward Flavor Goal Heat-resistant but improved over D Ration More palatable reformulation Historical Role WWII tropical ration Later formula evolution 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 AdjustmentsThese adjustments are not strictly historical, but they can help a home cook tune the bar. If the Bar Is Too DryAdd: 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 BitterIncrease powdered sugar from: 115 g to 130 g If the Bar Is Too SoftAdd: 5 g extra cocoa powder If the Bar Is Too PowderyMix longer over gentle heat. Sift the dry ingredients more thoroughly next time. Serving IdeasUse this recipe for: Historical food projects Military ration comparisons Postwar ration history Camping and hiking experiments Heat-resistant chocolate testing Final ThoughtsThe 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.

The Hershey’s Tropical Chocolate Bar was developed during World War II as a more palatable military chocolate bar for hot climates. It followed the infamous U.S. Army D Ration, also known as the Logan Bar, which was intentionally hard, bitter, and difficult to eat so soldiers would save it for emergencies. The Tropical Chocolate Bar had a different goal. It still needed to resist heat, but it was supposed to taste better than the original D Ration. In 1943, the Army asked Hershey to create a heat-resistant chocolate bar with improved flavor, and Hershey developed the Tropical Chocolate Bar for use in warm-weather and tropical environments. Hershey Archives notes that the bar was designed to hold its shape for one hour at 120°F. This recipe recreates the 1943 WWII-era Tropical Chocolate Bar as closely as possible using the documented ingredient list and modern home-kitchen methods. It is not Hershey’s exact factory formula, which was not published as a household recipe. Instead, it is an authentic-style recreation based on the known ingredients, purpose, and texture of the wartime bar. Recipe InformationYield: 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: WWII, 1943-style Tropical Chocolate Bar Historical Accuracy NoteThe documented 1940s Tropical Chocolate Bar ingredient list included: Chocolate liquor Skim milk powder Cocoa butter Powdered sugar Vanillin Vitamin B1 Oat flour This recipe focuses on that 1943 WWII-era formula. Hershey later changed the formula in the late 1950s. That later version removed oat flour, replaced skim milk powder with nonfat milk solids, and replaced cocoa butter with cocoa powder. This recipe is for the earlier wartime version. Chocolate Liquor ClarificationChocolate liquor is not chocolate liqueur. Chocolate liquor, also called cocoa mass or cocoa paste, is pure ground cacao nibs. It contains cocoa solids and cocoa butter, but no alcohol. For this recipe, use one of the following: Chocolate liquor Cocoa mass Cocoa paste Unsweetened baking chocolate Unsweetened baking chocolate is the easiest grocery-store option for most home cooks. It is not meant to imply that Hershey’s factory formula used grocery-store baking chocolate. It is simply the most accessible retail form of the same basic ingredient. Do not use Bailey’s, Godiva liqueur, crème de cacao, or any alcoholic chocolate drink. Chocolate liquor is chocolate. Chocolate liqueur is alcohol. IngredientsChocolate Base120 g unsweetened baking chocolate 40 g food-grade cocoa butter Make sure you buy food-grade, as cocoa butter is normally sold as a non-edible cosmetic. Dry Ingredients110 g powdered sugar 60 g nonfat dry milk powder 15 g oat flour ¼ teaspoon vanillin powder or ½ teaspoon vanilla powder Vanillin is the historically accurate ingredient, but hard and often expensive to find today. Optional Historical FortificationFood-grade thiamine / Vitamin B1 powder, measured according to supplier directions EquipmentKitchen 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 IngredientsIn a mixing bowl, combine: Powdered sugar Nonfat dry milk powder Oat flour Vanillin or vanilla extract Optional Vitamin B1 / thiamine Sift the dry ingredients if possible. Whisk thoroughly until evenly blended. This step is important because powdered milk, powdered sugar, and oat flour can clump. The smoother the dry mixture, the more even the final bar will be. Step 2 – Melt the Chocolate BaseSet up a double boiler. Add the following to the upper bowl: Unsweetened baking chocolate Cocoa butter Warm gently over simmering water. Stir often until fully melted. Do not boil. Do not allow water to splash into the chocolate. The mixture should become smooth and glossy, but it will be thicker than ordinary melted chocolate. Step 3 – Add the Dry IngredientsRemove 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. This is normal. A Tropical Chocolate Bar recreation should not be thin and pourable like modern candy chocolate. It should become a dense chocolate paste. If the mixture becomes difficult to stir, return it briefly to gentle heat and continue mixing. Avoid adding water. If absolutely necessary, add extra melted cocoa butter in very small amounts, about ½ teaspoon at a time. Step 4 – Work the MixtureContinue pressing and folding the mixture with a spatula until it becomes uniform. The final texture should resemble a thick chocolate dough or stiff paste. There should be no visible dry pockets of powdered milk, sugar, or oat flour. This step is important because the original bar was commercially processed. A home kitchen cannot perfectly reproduce Hershey’s industrial equipment, so thorough hand mixing helps compensate. Step 5 – Press Into MoldsTransfer the chocolate mixture into silicone bar molds or a parchment-lined pan. Press firmly. Use parchment paper and the bottom of a measuring cup, small wooden block, or spatula to compact the mixture. Do not simply spread it loosely. These should be dense ration-style bars, not soft brownies or fudge. Aim for one of the following sizes: Six small 1-ounce bars Three larger 2-ounce bars One slab, later cut into portions The Tropical Chocolate Bar was commonly produced in smaller one- and two-ounce portions, unlike the larger four-ounce D Ration. Step 6 – Cool and SetLet the bars cool at room temperature for 30–60 minutes. Then refrigerate for 2–3 hours, or until fully firm. Once hardened, 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 StoreWrap each bar tightly in parchment paper or wax paper. For longer storage, place the wrapped bars in: Airtight containers Vacuum-sealed bags Mylar bags Store in a cool, dry place. For a historical-style presentation, wrap each bar in plain wax paper or parchment and place it inside a kraft-paper sleeve. What to ExpectThis should not taste like a modern Hershey bar. A proper 1940s Tropical Chocolate Bar recreation should be: Firm Dense Mildly sweet More pleasant than a D Ration Less sweet than modern candy Slightly dry Chocolate-forward Somewhat milky Chewable, but still ration-like The key difference between this and the D Ration is palatability. The D Ration was designed to be emergency food. The Tropical Chocolate Bar was designed to be heat-resistant chocolate that soldiers were more willing to eat. Heat ResistanceThe historical Tropical Chocolate Bar was designed to hold its shape for one hour at 120°F. This homemade version should be more heat-resistant than a normal chocolate bar, but it may not perform exactly like Hershey’s wartime product. That is because the original was made with commercial chocolate-processing equipment, controlled ingredient specifications, and industrial methods that are difficult to reproduce at home. This recreation improves heat resistance by using: Chocolate liquor or unsweetened baking chocolate Added cocoa butter Powdered sugar Nonfat dry milk powder Oat flour Very little added moisture For best results, keep the bars wrapped and store them away from direct heat or sunlight. Estimated NutritionNutrition will vary based on ingredient brands. If divided into six small bars, each bar is approximately: Calories: 150–180 Fat: 10–13 g Carbohydrates: 14–18 g Protein: 3–5 g If divided into three larger bars, each bar is approximately: Calories: 300–360 Fat: 20–26 g Carbohydrates: 28–36 g Protein: 6–10 g Shelf LifeBecause this recipe uses low-moisture ingredients, it should store better than most homemade chocolate desserts. Estimated home storage: Pantry: 3–6 months Refrigerator: 6–12 months Freezer: 1 year or more For best shelf life: Use cocoa butter, not dairy butter. Avoid liquid vanilla extract if possible. Keep water out of the chocolate. Wrap tightly. Store cool and dry. Vacuum seal for longer storage. Discard the bars if they develop mold, a sour smell, rancid odor, unusual moisture, or an off flavor. Historical NotesThe Hershey’s Tropical Chocolate Bar was created after the D Ration proved useful but unpopular. The original D Ration had been designed as a dense emergency survival ration. It was hard, bitter, calorie-heavy, and intentionally not very enjoyable. That made sense for a last-resort ration, but it also created obvious morale and usability problems. The Tropical Chocolate Bar was an attempt to preserve one of the D Ration’s most important strengths—heat resistance—while making the bar more acceptable to soldiers. The 1940s version still used oat flour and Vitamin B1, along with chocolate liquor, skim milk powder, cocoa butter, powdered sugar, and vanillin. The later 1950s version changed the formula, removing oat flour and replacing some ingredients. You can see our recipe for it here: Hershey’s Tropical Chocolate Bar Recipe (1957-1991) D Ration vs. Tropical Chocolate BarFeature D Ration 1940s Tropical Chocolate Bar Main Purpose Emergency survival ration Heat-resistant chocolate ration Flavor Intentionally poor Improved Texture Very hard and dense Firm but more palatable Sweetness Low Moderate Typical Size 4 ounces 1 or 2 ounces Heat Resistance High High Best Use Today Historical survival-ration recreation Historical heat-resistant chocolate recreation The D Ration was the harsher emergency food. The Tropical Chocolate Bar was the more usable military chocolate. Optional Taste AdjustmentsThese adjustments move the recipe slightly away from strict historical recreation, but they can help home cooks tune the result. Sweeter VersionIncrease powdered sugar from: 110 g to 130 g This makes the bar more pleasant and closer to a modern dark milk chocolate. More Bitter VersionReduce powdered sugar from: 110 g to 90 g This makes the bar darker, firmer, and more austere. Firmer VersionAdd: 5–10 g oat flour This makes the bar denser and more ration-like. Smoother VersionAdd: 5–10 g cocoa butter This makes the mixture easier to work with and slightly smoother. Serving IdeasThis is a historical ration recreation, not a dessert bar. You can use it for: WWII food history tastings Camping Hiking Emergency food experiments Military ration comparisons Historical cooking projects Making children question their Halloween candy Final ThoughtsThe 1940s Hershey’s Tropical Chocolate Bar represents the next step after the D Ration. The Army still needed chocolate that could survive high temperatures, but it also needed something soldiers were more willing to eat. The Tropical Chocolate Bar kept the military practicality of heat-resistant chocolate while improving flavor and usability. This home recreation follows the known 1940s ingredient structure as closely as possible while clearly adapting the process for a modern kitchen. It is not Hershey’s exact factory formula. It is a practical, historically informed recreation of one of America’s most interesting wartime chocolate bars.

The U.S. Army D Ration chocolate bar is one of the strangest food inventions of World War II. It looked like chocolate, contained chocolate, and was manufactured by one of America's most famous chocolate companies, but it was never meant to be enjoyed like a candy bar. It was built as emergency fuel. Hard, bitter, dense, and difficult to eat, the D Ration was designed to survive heat, fit inside a soldier's pocket, and provide enough calories to keep a man going when normal food was unavailable. It was not comfort food. It was not a treat. In many ways, it was closer to a survival tool than a snack. That is what makes it fascinating. The D Ration tells a story about military logistics, wartime food science, industrial manufacturing, and the uncomfortable truth that emergency food does not always need to taste good. Sometimes, the goal is simply to keep someone alive. If you want to make one yourself, be sure to check out our Historical WWII D Ration Chocolate Bar Recipe, which recreates the known structure of the original as closely as possible for a home kitchen. If you want something easier to eat, our Modern D Ration-Inspired Chocolate Bar Recipe keeps the spirit of the original while making the bar more practical for hiking, camping, and emergency kits. A Chocolate Bar Designed for WarIn April 1937, Captain Paul Logan of the U.S. Army Quartermaster General's office approached Hershey Chocolate Corporation with an unusual request. The Army wanted a compact emergency ration that could be carried by soldiers, survive high temperatures, provide significant calories, and remain unappealing enough that troops would not eat it casually. Logan met with Hershey president William Murrie and chief chemist Sam Hinkle, and Milton Hershey reportedly encouraged them to begin work on the project immediately. This was not a normal candy commission. The Army did not simply ask Hershey to make a better chocolate bar. Regular chocolate melted too easily in heat and was too enjoyable to be trusted as an emergency ration. If soldiers ate it like candy, it would not be available when they truly needed it. Captain Logan's requirements became legendary. The finished bar needed to weigh about four ounces, withstand high temperatures, provide substantial food energy, and taste only "a little better than a boiled potato." That final requirement sounds almost comical today, but it served a serious purpose. The D Ration was supposed to be eaten only in emergencies, not during boredom, marching, or downtime. A bar that tasted too good would disappear before it was needed. The Logan BarBefore it became widely known as Field Ration D, the early version was often called the Logan Bar, after Captain Paul Logan. Hershey's chief chemist Sam Hinkle developed the formula. The known ingredient list included chocolate liquor, sugar, skim milk powder, cocoa butter, oat flour, and vanillin. Compared with normal chocolate, sugar was reduced, and chocolate liquor was increased, creating a darker, denser, more bitter product. This ingredient list is important because it reveals the bar's real purpose. It was chocolate, but it was engineered chocolate. The oat flour helped create density and add energy. The reduced sugar made the bar less appealing. Cocoa butter and chocolate liquor helped supply calories and structure. Skim milk powder added nutrition and body. Vanillin provided a simple chocolate-bar flavor without making the bar too pleasant. The result was not a smooth, pourable chocolate mixture. Hershey Archives describes it as a heavy paste that had to be pressed rather than poured into molds. Each four-ounce bar contained about 600 calories. That 600-calorie figure was central to its role. Three bars could provide roughly 1,800 calories, a minimal daily emergency ration for a soldier in the field. What Was Actually in the D Ration?One of the confusing parts of recreating the D Ration today is ingredient terminology. Historical sources often describe the bar as containing chocolate liquor, while home recipes may use chocolate liquor, cocoa mass, cocoa paste, or unsweetened baking chocolate. These terms can sound like different ingredients, but they are closely related. Chocolate liquor does not contain alcohol. In chocolate-making, chocolate liquor is finely ground cacao nibs in a solid or semi-plastic form. The U.S. federal definition describes chocolate liquor as food prepared by finely grinding cacao nibs, with its cacao fat content adjusted by adding or removing cocoa butter. Chocolate liquor is also commonly called cocoa mass or cocoa paste. Depending on temperature and processing, it may be solid, thick, or paste-like. That is why historical recipes may list: Chocolate liquor Cocoa mass Cocoa paste Unsweetened baking chocolate These are not meant to confuse the recipe. They are meant to make the recipe more practical. For many home cooks, unsweetened baking chocolate is the easiest grocery-store form of the same basic ingredient. It is essentially chocolate liquor formed into a solid block for baking. If you can buy true chocolate liquor, cocoa mass, or cocoa paste from a chocolate-making supplier, use that. If not, unsweetened baking chocolate is a practical and historically reasonable substitute. This is why our Historical WWII D Ration Chocolate Bar Recipe uses the ingredient line: Unsweetened baking chocolate (100% cacao) The goal is not to claim that Hershey's factory formula used grocery-store baking chocolate. The goal is to help modern readers recreate the known ingredient structure of the original bar using ingredients they can actually obtain. Plus, 160 grams of Baileys Chocolate Liqueur is roughly 5 shots of alcohol, and we don't want people doing that in their emergency ration when they Google "what is chocolate liquor." The historical structure is: Chocolate liquor / cocoa mass / unsweetened baking chocolate for the cacao base Cocoa butter for fat, firmness, and heat resistance Sugar for energy, but less sweetness than a normal candy bar Skim milk powder / nonfat dry milk powder for body and nutrition Oat flour for density and calories Vanillin or vanilla for simple flavoring Optional thiamine, or Vitamin B1, reflecting later wartime fortification That makes the home recipe an authentic-style recreation rather than an exact factory formula. Hershey's precise manufacturing process and exact proportions were industrial, proprietary, and not written as a household recipe. Why It Had to Taste BadThe D Ration's poor flavor was not a mistake. It was a design feature. Modern consumers usually expect survival foods and energy bars to taste good. The D Ration came from a different philosophy. The Army needed a ration that soldiers would carry but not casually consume. Smithsonian Magazine describes Logan's directive clearly: the bar needed to provide useful nutrition and energy, but by design, it should not taste too good. It needed to supply carbohydrates, protein, fats, and minerals, but it also needed to be unappealing enough that soldiers would save it for real emergencies. That led to a ration that was intentionally hard, dry, and bitter. Soldiers often complained about it. Some shaved pieces off with a knife. Others dissolved it in hot water to make a bitter chocolate drink. It was so hard that biting directly into it could be difficult, especially for anyone with poor teeth. In other words, it did exactly what the Army asked for. The Problem with Making ItThe D Ration was not only hard to eat. It was hard to manufacture. Normal chocolate production depends on chocolate becoming fluid when warm. It can be poured, molded, and processed using machinery designed around that flowing consistency. The D Ration formula broke that system. Because the mixture was so dense and heat-resistant, it would not flow at any useful temperature. Hershey had to develop special production methods and machinery. Early bars required each four-ounce portion to be weighed, kneaded, and pressed into molds by hand. In June 1937, Hershey produced 90,000 bars for the Quartermaster Corps. Hershey Archives notes that this initial run took three weeks and required hand pressing. Smithsonian similarly notes that the first 90,000 bars were made by hand because the bars were too dense for standard machinery. That production challenge reveals how unusual the D Ration really was. It used chocolate ingredients, but it behaved more like a compressed survival block than a candy bar. Field Testing Around the WorldAfter the first production run, the Army tested the bars in a variety of environments. According to Hershey Archives, the first Field Ration D bars were tested in the Philippines, Hawaii, Panama, along the Texas border, and at various Army posts and depots in the United States. They were also taken to Antarctica with Admiral Byrd's 1939 expedition. The results were considered satisfactory, and Field Ration D was approved for wartime use. Those test locations mattered. The Army was concerned about heat, transportation, storage, and field durability. A chocolate bar that melted in a soldier's pocket would be useless in tropical or desert conditions. The D Ration had to survive climates where ordinary candy would fail. The result was a bar that could reportedly hold its shape in high heat, resist casual eating, and provide concentrated calories in a compact package. Vitamin B1 and Tropical WarfareThe original formula was later adjusted with the addition of thiamine hydrochloride, a source of Vitamin B1. Hershey Archives notes that this was added to help prevent beriberi, a vitamin deficiency disease that could be encountered in tropical regions. Smithsonian also notes the addition of Vitamin B1, explaining that it was useful in tropical climates where troops might face vitamin deficiencies and related diseases. This detail is important because it shows the D Ration slowly shifting from a simple emergency calorie bar toward a more considered military ration. It was still not nutritionally complete by modern standards, but the addition of thiamine reflected growing awareness of vitamins and deficiency diseases in wartime planning. This is also why our historical recipe includes optional thiamine/Vitamin B1 as a historically relevant addition. Packaging for the BattlefieldAfter the United States entered World War II, packaging became more important. Following the attack on Pearl Harbor on December 7, 1941, the Quartermaster Corps revised packaging specifications to better protect rations from contamination and damage. Hershey Archives describes a detailed packaging process: each bar was placed in a heavy cellophane bag, heat sealed, inserted into a cardboard carton, glued, waxed, packed into master cartons, then packed into wooden cases. That may sound excessive for a chocolate bar, but the D Ration was not being treated like candy. It was being treated like military equipment. The packaging had to protect the bar from moisture, heat, contamination, pests, rough handling, transport across oceans and battlefields, and possible chemical warfare attacks. A ration that failed in storage was no ration at all. How Soldiers Actually Used ItThe D Ration was intended as a last-resort food. Each bar provided around 600 calories, and soldiers were expected to eat it slowly. Smithsonian notes that instructions suggested nibbling the bar over about half an hour or dissolving it in water as a drink. That says a lot about the texture. This was not something most people wanted to bite into like a Hershey bar. It was too dense, too dry, and too hard. Some soldiers appreciated it in emergencies. Others hated it. Many considered it nearly inedible unless softened, shaved, or melted into a drink. The D Ration became one of those wartime objects that was respected for its purpose but disliked in practice. Its reputation was not helped by the fact that soldiers often compared it unfavorably with real chocolate. It looked close enough to candy to raise expectations, then punished those expectations with bitterness and hardness. A Life-Saving RationDespite its reputation, the D Ration could matter when food was scarce. Smithsonian highlights the case of Louis Zamperini, the Olympic runner and Army Air Corps lieutenant whose aircraft crashed over the Pacific in 1943. He survived for 47 days on a lifeboat with only a few chocolate bars and fish he could catch at sea before being captured by the Japanese Navy. Stories like that help explain why the D Ration existed. It was not built for morale. It was built for the moment when there was nothing else to eat. That is the uncomfortable brilliance of the design. In daily use, soldiers disliked it. In survival conditions, it could be invaluable. From D Ration to Tropical Chocolate BarAs the war continued, commanders recognized a problem. A ration that soldiers hated too much risked being discarded, traded, or ignored. The Army still needed heat-resistant chocolate, but it wanted something more acceptable. That led to the development of the Hershey's Tropical Chocolate Bar in 1943. Smithsonian describes it as a more appetizing successor that came in one- and two-ounce blocks. It was still designed to withstand heat, but it was closer to a conventional chocolate product than the original D Ration. The Tropical Bar gradually replaced the original D Ration concept. While D Ration production ended after World War II, the Tropical Bar had a much longer life. Smithsonian notes that the Tropical Bar remained in use after the war, appeared in later conflicts, went to the moon with Apollo 15 in 1971, and was reportedly issued to soldiers as late as 1991. That long afterlife shows that the Army had not abandoned the idea of heat-resistant chocolate. It had simply learned that emergency food still needed some degree of acceptability. Why the D Ration Still Fascinates PeopleThe D Ration remains fascinating because it sits at the intersection of food, war, science, and psychology. It was a chocolate bar designed not to be too enjoyable. It was a food product that could not be produced like normal food. It was a ration that soldiers hated until they needed it. It was a survival item disguised as candy. For modern cooks and historians, the D Ration offers a rare opportunity to taste an idea from the past. A homemade recreation is not just about flavor. It is about understanding the priorities of wartime logistics: calories, durability, portability, heat resistance, and controlled use. Today's energy bars are built to sell. The D Ration was built to endure. Recreating the D Ration TodayIf you want to experience the D Ration as closely as possible, start with our Historical WWII D Ration Chocolate Bar Recipe. That version follows the known ingredient structure of the wartime bar: chocolate liquor or cocoa mass, cocoa butter, sugar, nonfat dry milk powder, oat flour, and vanillin or vanilla. It is intentionally hard, dense, and not overly sweet. If you want something more practical for modern use, try our Modern D Ration-Inspired Chocolate Bar Recipe. That version keeps the calorie-dense concept but improves the flavor and texture with ingredients better suited for hiking, camping, road trips, and emergency kits. For readers who want to push the concept further, our How to Enhance Homemade D Ration Chocolate Bars guide explains how to add caffeine, protein, electrolytes, vitamins, minerals, and fiber to create a more complete modern emergency ration bar. The three approaches serve different goals: Version Best For Historical D Ration Recreation Military history, reenactment, authentic experience Modern D Ration-Inspired Bar Hiking, camping, better flavor, practical snacking Enhanced D Ration Bar Emergency kits, alertness, nutrition, endurance Each version tells part of the same story: how a hard, bitter wartime emergency ration can be understood, recreated, and adapted for modern needs. The Legacy of the D RationThe U.S. Army D Ration was not beloved, but it was influential. It helped establish the idea that compact, engineered food could support soldiers in extreme conditions. It pushed chocolate manufacturing into unusual territory. It also demonstrated the tension between nutritional function and human preference—a tension that still exists in modern emergency rations, survival bars, and military field foods. Its successor, the Tropical Bar, showed the next step in that evolution: a ration still built for heat and durability, but with more attention to taste. The D Ration itself stands as a reminder that wartime innovation often produces strange compromises. It was chocolate stripped of indulgence, reshaped into a tool of survival. For anyone recreating it today, that is the most important lesson. The D Ration was never supposed to be delicious. It was supposed to be there when nothing else was. And in that role, it did exactly what it was designed to do.