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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.
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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.
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Corone (Japanese: コロネ or コルネ [1] [2], lit. ' Coronet ') is a sweet bread developed in Japan. [3] [1] The bread is made by wrapping dough around a conch-shaped metal tube, baking it, and then filling it with cream. [3]
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".
Inventor of conching 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.
Fruit-shaped hard candy. Hard candy, also referred to as boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature.