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| Conching | |
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But still the chocolate paste is not smooth enough to satisfy our palates. But within two or three days all that will have been put right. |
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| The chocolate paste is finely ground, then transported to a large mixer referred to as a conche (from the Spanish word "concha", meaning a shell). Mixed for up to four days and heated to a temperature between 50 °C and 80°C. This is where the chocolate will fully reveal itself and take on its character. | |
| A delicate alchemy will allow all of the virtues contained in the bean to be sublimated, only by following very precise rules. | |
| Conching makes it possible to extract the volatile acids still present, to eliminate the last water molecules and especially to round off the aromatic potential of the product. | |
| Tempering | |
| When removed from the conche (45°C ), the liquid chocolate is first cooled according to a very strict temperature curve, before being poured into moulds at 31°C or 32°C , then cooled in a tunnel. | |
| This operation, referred to as tempering or barring, makes it possible to obtain a shiny chocolate, which is easy to remove from the mould. The chocolate, now solid, is then packaged, then dispatched throughout the world. A great chocolate has been borned. | |
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© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.