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.[1] It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled conch shells.
When ingredients are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Lower-quality chocolate is conched for as little as 6 hours. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.[2]
- ^ Cite error: The named reference
Afoakwa10was invoked but never defined (see the help page). - ^ McClements, D. Julian Understanding and Controlling the Microstructure of Complex Foods, Woodhead Publishing, 2007, ISBN 978-1-4200-6573-2, page 654.