Conching

Common card · No. 361699

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. 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. The duration of conching is highly dependent on batch size and the type of equipment used; modern industrial conching of multi-tonne batches can be completed in under 12 hours, whereas traditional methods for large batches may take several days. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary. The conching technique was introduced in Switzerland in the late...

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