Chocolate field glossary
Conching
Mixing, shearing, warming and aerating chocolate to change flow, particle coating, moisture and volatile aroma.
Making · working definitionUse the word
Use the word
with precision.
- Why it matters
- Shear, heat, mixing and aeration alter particle coating, moisture, flow and volatile aroma in finished chocolate.
- Common confusion
- Conching is not simply waiting for a prestigious number of hours; equipment, load and target matter.
- Practical example
- Too little development can leave rough flow or sharp volatiles, while excessive treatment can flatten delicate aromas.
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