Mysteries of Conching Revealed Carly Meck Blommer Chocolate

START SLIDESHOW > Conching is a Vital Step in the Chocolate Making Process

NEXT > Conching has a Long and Accidental History 1800’s First solid eating chocolate Ancient Mesoamerica appeared – not desirable • Cocoa beans used as currency due to texture • Royals drank a bitter frothy cocoa beverage

1879 • Rudolphe Lindt 1600’s discovered conching. Chocolate was The results were smooth, solely consumed less bitter chocolate as a beverage Image from Brooklyncacao.com NEXT > Design Matters Longitudinal Conche Melanger Refiner Conche Refiner Conche

Forced Air

Conche & Paddles

Ball Mill

Infeed Recirculation  Continuous Conche Chocolate Flow In

Rotating Paddles Cooled Water Jacket

Chocolate Flow Out High Shear Conche

Mixing and Cutting Shearing Two Shaft High Sheer Three Shaft High Sheer NEXT > Chocolate Transforms at Different Stages of the Conching Process Phases of Conching Dry Phase Phases of Conching Plastic Phase Phases of Conching Liquid Phase NEXT > Volatile Molecules are Reduced Volatile Reduction

Total VOC Emitted During Conching 16 14 12 10 8 High Shear Dark Choc PPM 6 High Shear Milk Choc Melanger - Dark 4 2 0 1 2 3 4 5 6 7 8 9 10 HOURS Filling - Dry Conching - Liquifying NEXT > Moisture is Reduced Moisture Reduction NEXT > Texture and Mouthfeel are Improved Crystalline Network PreRefining

Crystalline Network Conching

Images Glicerina, Virginia, et al. “The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate.” Journal of Food Science NEXT > Flow Characteristics are Improved Milk Chocolate Viscosity Reduction 250 200 150 100 50 0 0 2 4 6 8 10 Cocoa Butter Added (g) Hours Conched

250 Dark Chocolate Viscosity Reduction

200

150

100

50

0 Cocoa Butter Added (g) 0 2 4 6 8 10 Hours Conched NEXT > Overall Flavor Enhancement Flavor Enhancement Flavor Enhancement

Graph Reference Ziegleder Flavor Enhancement Flavor Enhancement Flavor Enhancement

UNCONCHED DARK 22 HR CONCHED DARK CHOCOLATE CHOCOLATE

Sugar 40.17% Sugar 44.80% Chocolate Liquor 44.48% Chocolate Liquor 49.46% Cocoa Butter 15.06% Cocoa Butter 5.46% Lecithin 0.25% Lecithin 0.25% Vanilla Extract 0.04% Vanilla Extract 0.04%

Overall fat %: 39.33% Overall fat %: 32.42% NEXT > Harness the Knowledge of Your Suppliers Conclusion Thanks! R Potts S Ganter J Derhammer S Luchansky A Moser M Loewen