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Conching
Appears in
Published 1999
This operation is essential for finesse and smoothness as it homogenises the chocolate and develops its flavour. The friction of the paddles, which are formed like a giant mixer; creates heat, which melts all components, and so it becomes liquid. More cocoa butter may be added now - depending on the recipe.
The conching time should be long enough to drive off the unwanted volatile oils and bitterness, but not too long to also get rid of some of the more complex chocolate flavours comprising over 400 flavour compounds.
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