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stroke, increasing the surface area exposed to air. A modern rotary conche can process 3 to 10 tonnes of chocolate in less than 12 hours. Modern conches have cooled jacketed vessels containing long mixer shafts with radial arms that press the chocolate against vessel sides. A single machine can carry out all the steps of grinding, mixing, and conching required for small batches of chocolate.
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are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Lower-quality chocolate is conched for as little as 6 hours. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process
140:
Lindt's original conche consisted of a granite roller and granite trough; such a configuration is now called a "long conche" and can take more than a day to process a tonne of chocolate. The ends of the trough were shaped to allow the chocolate to be thrown back over the roller at the end of each
225:
The temperature of the conche is controlled and varies for different types of chocolate. Generally, higher temperature leads to a shorter required processing time. Temperature varies from around 49 °C (120 °F) for milk chocolate to up to 82 °C (180 °F) for dark chocolate. The
237:
The chocolate passes through three phases during conching. In the dry phase the material is in powdery form, and the mixing coats the particles with fat. Air movement through the conche removes some moisture and volatile substances, which may give an acidic note to the flavor. Moisture balance
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story). Upon returning to the device, Lindt recognised the final product to have a less granular texture and greater shine than conventionally processed chocolate of the time, which was generally gritty when solidified owing to the presence of non-ideal
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255:, over which the product travels through separate parts of the machine. A continuous conche can reduce the conching time for milk chocolate to as little as four hours.
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affects the flavor and texture of the finished product because, after the particles are coated with fat, moisture and volatile chemicals are less likely to escape.
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of the finished chocolate, so machinery is cleaned with cocoa butter instead of water. Some of the substances produced in the roasting of cocoa beans are
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and melting characteristics compared to other processes used at that time. The Lindt chocolate company states that Lindt (perhaps mistakenly) allowed a
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In the pasty phase more of the particles are coated with the fats from the cocoa. The power required to turn the conche shafts increases at this step.
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The final liquid phase allows minor adjustment to the viscosity of the finished product by addition of fats and
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containing chocolate to run over a weekend (or possibly overnight, according to other variants of the possibly
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more practical, eventually replacing chocolate beverages as the primary means of mass chocolate consumption.
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and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled
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acids from the chocolate and reduces moisture. Even a small amount of moisture greatly increases the
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While most conches are batch-process machines, continuous-flow conches separate the stages with
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Science and
Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
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Ranken, M. D.; Kill, R. C.; Baker, C. G. J. (ed.),
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Manufacturer's illustration of production-size conche and mixing shaft
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Understanding and
Controlling the Microstructure of Complex Foods
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whereby a surface scraping mixer and agitator, known as a
202:. Air flowing through the conche removes some unwanted
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conche from the early 1900s, on display as part of the
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in the conche, mellowing the flavor of the product.
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248:, depending on the intended use of the chocolate.
133:. Lindt's invention made the mass-production of
191:Conching redistributes the substances from the
116:, in 1879. It produced chocolate with superior
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152:Non-conched (manually ground) solid chocolate
19:"Conche" redirects here. For other uses, see
8:
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47:Granite roller and granite base of a conche
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440:
432:
364:
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230:flavor and in milk chocolate promotes the
226:elevated temperature leads to a partially
422:Refining and Conching - Grenada Chocolate
54:is a process used in the manufacture of
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390:
281:
16:Process in the manufacture of chocolate
920:European Cocoa and Chocolate Directive
341:. Lindt & SprĂĽngli. Archived from
935:International Cocoa Quarantine Centre
398:Food Industries Manual (24th Edition)
7:
903:Côte d'Ivoire–Ghana Cocoa Initiative
972:Production in SĂŁo TomĂ© and PrĂncipe
70:and may act as a "polisher" of the
14:
1096:
1083:
1082:
930:International Cocoa Organization
881:Child labour in cocoa production
293:Chocolate Science and Technology
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162:Conched/refined solid chocolate
1:
945:Philippine chocolate industry
372:, Woodhead Publishing, 2009,
316:, Woodhead Publishing, 2007,
295:, John Wiley and Sons, 2010,
195:that create flavor into the
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909:The Dark Side of Chocolate
18:
1077:
962:Production in Ivory Coast
400:, Springer-Verlag, 1997,
940:Manufacturers (vertical)
291:Emmanuel Ohene Afoakwa,
37:Imhoff-Schokoladenmuseum
799:Chocolate-covered foods
112:invented the conche in
21:Conche (disambiguation)
977:World Cocoa Foundation
312:McClements, D. Julian
188:
163:
153:
48:
40:
967:Production in Nigeria
925:Harkin–Engel Protocol
714:Chocolate chip cookie
335:"The Lindt Invention"
178:
161:
151:
131:cocoa butter crystals
62:, evenly distributes
46:
34:
915:Environmental impact
774:Cioccolato di Modica
368:Talbot, Geoff (ed),
270:History of chocolate
78:development through
1058:Military chocolate
1019:Chocolate addiction
950:Production in Ghana
739:Chocolate ice cream
571:Tetramethylpyrazine
339:chocolate.lindt.com
74:. It also promotes
1133:Cooking techniques
1029:Chocolate fountain
729:Chocolate crackles
345:on 17 October 2020
303:, pages 43, 65–66.
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164:
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114:Berne, Switzerland
49:
41:
1115:
1114:
1054:In savory cooking
1034:Chocolate museums
955:Ghana Cocoa Board
871:Organic chocolate
825:Aerated chocolate
769:Chocolate truffle
754:Chocolate pudding
744:Chocolate liqueur
704:Chocolate brownie
699:Chocolate biscuit
406:978-0-7514-0404-3
378:978-1-84569-390-9
322:978-1-4200-6573-2
232:Maillard reaction
168:
167:
82:heat, release of
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1138:Swiss inventions
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1100:
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876:Fair trade cocoa
759:Chocolate spread
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493:Chocolate liquor
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408:, pages 438–439.
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1044:Cocoa smuggling
1024:Chocolate bloom
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764:Chocolate syrup
734:Chocolate gravy
724:Chocolate coins
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509:Theobroma cacao
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416:External links
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380:, chapter 2.5
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110:Rodolphe Lindt
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888:Big Chocolate
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789:Hot chocolate
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687:Chocolate bar
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656:Raw chocolate
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561:Phenylalanine
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185:Hershey Story
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101:proprietary.
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1087:
1039:Chocolatiers
1012:Other topics
907:
893:Chocolaterie
834:
606:Valeric acid
581:Theophylline
507:
503:Cocoa solids
498:Cocoa butter
488:Flavor cocoa
397:
381:
369:
347:. Retrieved
343:the original
338:
329:
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308:
292:
250:
243:
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236:
224:
190:
139:
108:
95:
64:cocoa butter
59:
51:
50:
1062:Switzerland
1003:Switzerland
898:Chocolatier
850:Sugar crust
682:Caffè mocha
576:Theobromine
546:Flavan-3-ol
324:, page 654.
246:emulsifiers
228:caramelized
98:ingredients
1122:Categories
986:By country
636:Couverture
591:Tryptophan
586:Tryptamine
566:Salsolinol
541:Enkephalin
536:Endorphins
526:Anandamide
519:Components
483:Bulk cocoa
474:Cocoa bean
276:References
187:collection
126:apocryphal
80:frictional
1128:Chocolate
855:Tempering
818:Processes
794:beverages
464:Chocolate
216:viscosity
208:propionic
193:dry cocoa
84:volatiles
72:particles
68:chocolate
56:chocolate
1090:Category
864:Industry
835:Conching
675:Products
646:Gianduja
631:Compound
601:Tyrosine
596:Tyramine
551:Lecithin
531:Caffeine
382:Conching
265:Melanger
259:See also
220:oxidized
52:Conching
1104:Outline
1049:History
993:Belgium
845:Enrober
784:Ganache
349:25 June
212:butyric
181:Hershey
171:Process
105:History
66:within
998:France
692:brands
626:Baking
404:
376:
320:
299:
210:, and
204:acetic
91:shells
76:flavor
60:conche
779:Fudge
666:White
617:Types
253:weirs
200:phase
122:mixer
118:aroma
96:When
88:conch
809:Mole
661:Ruby
651:Milk
641:Dark
402:ISBN
374:ISBN
351:2020
318:ISBN
297:ISBN
197:fat
1124::
389:^
359:^
337:.
284:^
234:.
206:,
179:A
93:.
455:e
448:t
441:v
384:.
353:.
39:)
23:.
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