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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.
"Conching" is the first part of the process, when all of the raw material for chocolate is mixed together. Courtney Verrill. The chocolate is then sent to standardizing. where it is tempered to ...
Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm) and reduces rough edges, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate.
The basic process of making white chocolate involves mixing, refining, conching, standardizing and tempering. [42] In the mixing phase, cocoa butter is combined with sugar, milk solids, emulsifiers and flavors. [42] [43] These ingredients are mixed until a rough paste is formed. [42] After the ingredients are mixed, the mass enters a refining ...
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
Rudolf Lindt (16 July 1855 – 20 February 1909), often known by his francized name Rodolphe Lindt, was a Swiss chocolate maker, chocolatier and inventor. He founded the Lindt brand of Swiss chocolate and invented the conching machine [1] and other processes to improve the quality of chocolate.
The basic process of making dark chocolate involves mixing, refining, conching and standardizing. [66] With its relatively low viscosity, dark chocolate is the easiest chocolate to handle in manufacturing. [67] In the mixing stage, chocolate liquor is combined in a melanger with sugar and some cocoa butter, mixing until a paste is formed. [68]
Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components. [2]