Talk:Conche

From Wikipedia, the free encyclopedia

	Food Portal This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Stub	This article has been rated as Stub-class on the quality scale.
Low	This article has been rated as low-importance on the importance scale.
Food and drink task list: Here are some tasks you can do for WikiProject Food and drink: Help bring these Top Importance articles currently B Status or below up to GA status: Food, Bread, Beef, Curry, Drink, Soy sauce, Sushi, Yoghurt, Agaricus bisporus (i.e. mushroom) Bring these Top Importance articles currently at GA status up to FA status: , Italian cuisine, Cuisine of the Thirteen Colonies, Coffee, Milk, Pasta, French cuisine, Chocolate Bring these High Importance articles currently at GA status up to FA status: Burger King Participate in project-related deletion discussions. Get rid of Trivia sections in articles you are working on. Add the {{WikiProject Food and drink}} banner to food and drink related articles to help bring them to members attention. It could encourage new members to the project too. Provide photographs and images for Category:Wikipedia requested photographs of food Review articles currently up for GA status: Burger King legal issues, Chocolate Review articles currently up for FA status: Butter

At http://www.claro.ch/english/pagesnav/PR.htm I found this snippet:

"In order to allow the exquisite flavour to develop to the full, the ingredients are conched, that is to say refined in traditional mixer-grinder units, for up to 78 hours – three to six times longer than normal. Thanks to this process, the addition of emulsifiers can be dispensed with."

I don't know if it would be ok to quote this in the article itself ? Maybe more experienced folks can take this up.

I think this may be accurate but a little misleading - juxtaposing two aspects of what goes on at this stage of the process. There are certainly at least two distinct effects achieved during conching: the generation and/or modification of flavour through chemical reactions ("cooking") and the reduction of the viscosity of the chocolate. Emulsifiers are used to reduce the viscosity but (should) have no impact on the flavour. (Winstonchocsmith (talk) 19:10, 2 April 2008 (UTC))