Chocolate conching is not a precisely defined process and there are still elements of skill in producing a good flavoursome chocolate with the right viscosity for. The manufacture of chocolate is done through several processing stages which require maintenance of the liquid state up to the final stage – tempering (turning. The process of conching is unique to the chocolate industry and critical to the production of fine chocolate. Yet it remains an arcane mystery to.

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Chocolate undergoing conching begins as a doughy or powdery mass, but ends up as a thick fluid.

Conching and Refining

Note that these must stand at least 6 to 8 hours before they are cut into bars, or the marshmallows will be too sticky. Immediately scatter miniature marshmallows all over the top of the brownie layer. With the freshness and quality of ingredients we are using, I have found no degradation in flavor or signs of over-refining after 24 hours of refining and I have word from various customers that it performs great up to 36 hours not that there is a problem after that, just that they refined that long.

But conching has its limits. Have we been hoodwinked by chocolate manufacturers? When done properly the result is a bar which slowly and evenly releases its flavours over many minutes of controlled melting on your tongue. For how long is chocolate conched? It is usually still liquid in the morning and I can just restart the refining.

Rodolphe Lindt invented the “conche” in Berne, Switzerland in It means is it not ready yet. After the first hour though, the chocolate becomes more liquid like and the donching thing generates enough heat by friction that additional heat is not really needed. It is usually said that chocolage is important to the flavor development of chocolate. You if want, you can go read some of the History. When pan bottom is only slightly warm, add to melted chocolate mixture the sugar, salt, and vanilla.


The elevated temperature leads to a partially caramelized flavor and in milk chocolate promotes the Maillard reaction.

It is believed to do a number of things to the final chocolate that improve its flavor and texture: With that all said, what we have found that works remarkable well for both Refining and Conching is the Spectra 11 previous known as the Alchemist’s Stone Melanger.

What is Conching? | TheChocPro — The Chocolate Project

It produced chocolate with superior aroma and melting characteristics compared to other processes used at that time. To that mixture is added sugar, milk powder in the case of milk chocolate and flavorings, such as vanilla or spices. This page was last edited on 16 Augustat Finally, try not to worry too much over it. It has also been suggested that conching drives off any excess moisture in the chocolate, which may assist in the evaporation of volatiles.

Allow volatile oils and other ingredients to evaporate Reduce the acidity of the chocolate through the evaporation of acetic acid. This means that you may not: During that time, some conching occurred to – there was a marked increase in viscosity which is what is supposed to happen and some of the sharper flavors at the beginning have mostly disappeared. Some definitions are probably in order. And there are present-day manufacturers who have done away with the conching process altogether, substituting instead an emulsification process that uses a machine resembling an eggbeater.

A single machine can carry out all the steps of grinding, mixing, and conching required for small batches of chocolate.

The chocolate will seize and you can damage your Melanger. Allow to stand on cooling rack until cooled completely. The whole thing is just under 50lbs!

When the marshmallow-topped brownie and almonds are cooled to room temperature, make the glaze: Scrape down bottom and sides of pan with rubber spatula. Seasonal specialties, as well, but order early; this is a small business. After that, I have found a difference in texture after every hour, with “smooth” chocolate occurring around hours. This is where conching comes in. Gregory Ziegler, an associate professor of food science. Simultaneously in the process, the smoothing of the cocoa and sugar particles takes place with cocoa butter forming around each of the small particles.


To cut, remove block of brownies, still in foil lining, from pan; place on large cutting board. Allow brownies to stand at room temperature, lightly covered, for comching 20 minutes before serving. Views Read Chocolste View history.

I suggest pre-heating the bowl and rollers. Food scientists are still studying precisely what happens during conching and why.

While nobody is more pleased to open a box of beautiful chocolates than am I, nobody is more disappointed when they turn out to be all about appearance, without good flavor to match.

Conching not only breaks down the particulate matter of cacao into bits so tiny your palate cannot detect them it also enrobes every little morsel in a perfect coating of cocoa butter. Given that chocolate contains at least a few hundred flavor components, not all of which are known or understood well, he may have a point.

For milk chocolate, dry milk powder is also included in the mix. Under about 10 microns the chocolate can get gummy.

We’ll cover these important steps in a future post, but for now we want to focus on what happens next – the grinding and conching that turns them into chocolate. Toast the almonds for 9 to 12 minutes, stirring frequently, until they take on a light golden color watch carefully; nuts can burn quickly.