Flavor conching

The name conche derives from the seasheU shape of the first really effective conching machine, which consisted of a tank with curved ends and a granite bed on which the chocolate paste from the refiners was slowly pushed back and forth by a granite roUer. This longitudinal conche, the development of which is commonly attributed to Rodolph Lindt of Switzerland in 1879, is stiU used and many experts consider it best for developing subtle flavors. 

Conching temperatures range from 55—85°C for sweet chocolate and from 45—55°C for milk chocolate. Higher temperatures are used for milk chocolate if caramel or butterscotch flavors are desired (24). 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Liquefaction of the rolled product with more cocoa butter and lecithin occurs at 60°C (Fig. 14.28, right). This works mainly with pre-treated raw materials, such as crumb powder, where the flavor has already been formed and the moisture content has already decreased to less than 1%, providing a free-flowing mixture that allows for easy for pouring. This process saves several days of batch conching. 

The refined chocolate mass is dry and powdery at room temperature and has a harsh, sour flavor. It is ripened before further processing by keeping it in warm chambers at 45-50 °C for about 24 h. Ripening imparts a doughy consistency to the chocolate and it may be used for the production of baking or other commercial chocolates. An additional conching... 

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