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Chocolate field glossary

Conching

Mixing, shearing, warming and aerating chocolate to change flow, particle coating, moisture and volatile aroma.

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Related terms

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RheologyThe study of how chocolate flows and deforms under force, central to molding, coating and mouthfeel.↗Volatile acidsAcids able to evaporate, including acetic acid; conching and storage can change their prominence.↗RefiningReducing solid particles in chocolate to control smoothness, flow and sensory release.↗
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