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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.
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]
Scharffen Berger is an American chocolate manufacturing company, which was a subsidiary of The Hershey Company after it had been acquired in 2005. [2] Scharffen Berger was established as an independent Berkeley, California-based chocolate maker in 1996 by sparkling wine maker John Scharffenberger and physician Robert Steinberg.
An episode of the Canadian science program How It's Made showed the production process behind the cookie. However, many aspects of the production process (the amount of marshmallow filling, the ingredients, etc.) were not revealed. The show's narrator described these aspects as "classified information".
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.