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4. Refining (conching)
To give the chocolate its smoothness and consistency, it is necessary to refine further the chocolate paste. This is done with the “conches” machine (from the Spanish "concha" - shell). The kneading of the paste in these giant machines (up to 6 tons) can last 72 hours, depending upon the recipe.
This process aims to rid the chocolate of its moisture and the cocoa of its acidity. The quality of this step is important in determining the delicacy of the chocolate.
With this process completed, cocoa butter is added to homogenize the paste and it becomes liquid again, ready for molding into specific forms. |
