Description
Carly Meck, R&D Scientist, Blommer Chocolate Company. Presented at the 2018 conference
This topic will discuss the mysteries behind a key step in the chocolate making process – conching. A seemingly simple machine, the conche has a rich history and plays an imperative role in the flavor development of chocolate. This overview will discuss a brief history of conches, an assessment of the various types of conches available to the industry, the basic steps in the conching process, as well as a technical review of the physical changes occurring within the machine. The focus of the technical review will unveil the science behind rounding of particles, volatile removal, moisture reduction, flavor development and fat release.
