What is the conching process?
What is the conching process?
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a “polisher” of the particles. Lower-quality chocolate is conched for as little as 6 hours.
What is conching and tempering?
It isn’t just pure chocolate that gets conched. After conching, the chocolate must be tempered in order to work with it properly. Tempering refers to bringing chocolate to a certain temperature in order to stabilize the crystals. From conching, you’d need to cool it down to 104 degrees.
What is conching and who invented it?
Conching was a process invented by Rodolphe Lindt (1855-1909) a Swiss chocolatier. A chocolate mixture was placed into a roller-grinder which moved and aerated the chocolate for 3 days. During this process, the action warmed the mixture and therefore, liquefied it.
What compound gives chocolate its flavor?
The main flavor compounds in chocolate are polyphenols, present in raw cocoa bean and going through various forms during production, and pyrazines formed during production, followed by aldehydes, ketones, and esters.
Does cocoa liquor get Conched?
To bring a chocolate couverture to life, fermented and dried cocoa beans are selected, winnowed, roasted, ground, mixed (with other ingredients), refined, and finally conched.
Did Lindt invent conching?
1879 was a revolutionary year for chocolate. It was the year that Rodolphe Lindt invented conching. This new process produced the most flavoursome chocolate with a silky smooth, velvety texture that has since become synonymous with Lindt.
Does cocoa liquor get conched?
What is conching in chocolate production?
Conching is a long process of intense mixing, agitating, and aerating of heated liquid chocolate. During this long process various off-flavored, bitter substances as well as water vapor evaporate away from the chocolate.
How long does it take to Conche chocolate?
between 6 and 24 hours
Conching usually takes between 6 and 24 hours depending on the formulation and quality of product desired and is carried out at 50–60 °C for milk and white coatings and 55–65 °C for dark coatings.
What is conching chocolate?
Why is conching important?
Conching is considered an important step for flavor development in chocolate. The refined powder mass is added into the conche, where mixing starts and over time other ingredients like cocoa butter, emulsifiers, flavors, nut pastes will be added to the conche.
