Conche
From Wikipedia, the free encyclopedia
A conche is an agitator that evenly distributes cocoa butter within chocolate, and may act as a 'polisher' of the particles. It also promotes flavor development through frictional heat and release of volatiles. There are numerous designs of conches, and food scientists are still discovering precisely what happens during conching and why.[citation needed] The name arises from the shape of the vessels initially used, which resembled conch shells.
When ingredients are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a uniquely mild, rich taste.
The "conche" was invented by Rodolphe Lindt in 1879 producing aroma and melting characteristics in chocolate of superior quality at that time. Legend has it that he mistakenly left a mixer containing chocolate running overnight, and though he was initially distraught at the waste of energy and machine wear and tear, quickly realized he had discovered a major breakthrough. Before conching was invented, chocolate, as a solid food, was gritty and not very popular. Lindt's invention rapidly changed chocolate consumption patterns from mostly being drunk, to being eaten as bars and other confections.[citation needed]
[edit] External links
This article about a tool used in preparation of food and drink is a stub. You can help Wikipedia by expanding it.
