The milling and kneading of cocoa mass in its first stage of processing.
The process where the chocolate is repeatedly rolled and mixed in large vats called conches. The chocolate is kept at a stable temperature. The process removes moisture, unpleasant odours, acidity and enables complete emulsion of the cocoa butter into the cocoa paste. The result is a velvety smooth chocolate with no grittiness.
The conching machines knead the chocolate paste during controlled temperatures. This process develops flavors and changes the texture. It’s the last and most important refining process, which allows the separate flavors of the individual ingredients to combine. Conches [the paddles of the early machines resembled conch shells] are equipped with heavy rollers that plow back and forth through the chocolate paste, anywhere from a few hours to several days. Contemporary technologies can grind the chocolate particles extremely fine, which can reduce conching times. Swiss and Belgian chocolates, are conched as much as 96 hours. Some chocolates are not conched at all, or for only 4 to 12 hours. For more information, see “Making Chocolate From Magic Beans.
Raw unprocessed chocolate is not yet ready to eat, because it is too gritty. To make it smooth, liquid and rich, it is rolled and kneaded until it achieves the desired state. Special machines designed to perform this action contain rollers that are shaped like conches, giving the process its name.
The process in which heavy rollers or rotating blades plow back and forth through the liquid chocolate, kneading it to smooth out its texture. The resulting friction and aeration provokes chemical changes that develop and round out the liquid chocolate's flavor. The amount of conching time is important.
This is an essential step in chocolate production and quality control procedures. The conching process involves taking the paste from the ground cocoa beans and kneading it in large vats (conches) in order to eliminate undesirable acidic elements.
This process, which was perfected in 1880 by Rodolphe Lindt, makes it possible to refine the chocolate by removing the acidity thanks to a mixing process. Conching can be performed using either the dry or liquid product, the latter requiring additional elements to be added. To give you an idea as to how long it takes, conching at Bonnat generally lasts about 20 hours, although it can sometimes take up to twice as long depending on the cocoa.
Another step in the manufacturing process to reduce grittiness and improve overall texture.
The processing step called ‘conching' reduces the moistness of the cocoa mass and removes the volatile acids. At the same time, this step allows for specific aromas and smoothness to be associated with chocolate. Conching is the process where the chocolate is "plowed" back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.