Mysteries of Conching Revealed Carly Meck Blommer Chocolate - PowerPoint PPT Presentation

Mysteries of Conching Revealed Carly Meck Blommer Chocolate

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Conching is a Vital Step in the Chocolate Making Process

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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

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Design Matters

Longitudinal Conche

Melanger

Refiner Conche

Refiner Conche Forced Air Conche & Paddles Ball Mill Recirculation  Infeed 

Continuous Conche Chocolate Flow In Rotating Paddles Cooled Water Jacket Chocolate Flow Out

High Shear Conche Shearing Mixing and Cutting

Two Shaft High Sheer

Three Shaft High Sheer

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Chocolate Transforms at Different Stages of the Conching Process

Phases of Conching Dry Phase

Phases of Conching Plastic Phase

Phases of Conching Liquid Phase

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Volatile Molecules are Reduced

Volatile Reduction Total VOC Emitted During Conching 16 14 12 10 PPM 8 High Shear Dark Choc High Shear Milk Choc 6 Melanger - Dark 4 2 0 1 2 3 4 5 6 7 8 9 10 HOURS Filling - Dry Conching - Liquifying

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Moisture is Reduced

Moisture Reduction

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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

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Flow Characteristics are Improved

Milk Chocolate Viscosity Reduction Cocoa Butter Added (g) 250 200 150 100 50 0 0 2 4 6 8 10 Hours Conched Dark Chocolate Viscosity Reduction 250 Cocoa Butter Added (g) 200 150 100 50 0 0 2 4 6 8 10 Hours Conched

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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%

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Harness the Knowledge of Your Suppliers

Conclusion

Thanks! R Potts S Ganter J Derhammer S Luchansky A Moser M Loewen