Write a note on conching.
Answers
The conching process was discovered in 1879 by the Swiss chocolate-maker Rudolph Lindt, who left a mixer containing chocolate running overnight by mistake, and realized that this changed its flavour and texture. The name of the equipment, the conche, is derived from the Latin word ‘shell’, as the traditional conche used in chocolate manufacture resembled a shell.
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. The name arises from the shape of the vessels initially used which resembled conch shells.When ingredients 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 proprietary.[2]
There are numerous designs of conches. Food scientists are still studying precisely what happens during conching and why.
