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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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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.
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Modica chocolate with cocoa butter blooming. The cioccolato di Modica (Modica chocolate or chocolate of Modica, also known as cioccolata modicana) is an Italian protected geographical indication (PGI) specialty chocolate, [1] typical of the comune (municipality) of Modica, in Sicily, characterized by an ancient and original recipe using manual grinding (rather than conching) which gives the ...
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