Monday, 5 September 2011

Chocolate Factory Picture Tour


conch chocolate

The two-part conche

(c) 2007 Elizabeth LaBau, licensed to, Inc.

Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for 24-60 hours at 110 degrees. The speed, temperature, and length of the conching process determines the final texture and flavor of the chocolate, as conching smooths the chocolate and mellows any remaining acidic tones.

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