Controlling the Chocolate Manufacturing Process
19th August 2022
Producing chocolate involves several process stages, in which the chocolate must be maintained in a liquid state up until the final stage, when the chocolate is ‘tempered’ into a solid state.Conching and tempering are two important phases, and the quality of the final product depends on precisely controlling these two processes. Conching Conching is a process where a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within the chocolate. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. A chocolate