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

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

Oct 07, 2022 10 likes •493 views

Mysteries of Conching Revealed Carly Meck Blommer Chocolate START SLIDESHOW > Conching is a Vital Step in the Chocolate Making Process NEXT > Conching has a Long and Accidental History 1800s First solid eating chocolate

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Mysteries of Conching Revealed

Carly Meck

Blommer Chocolate

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START SLIDESHOW >

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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

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Ancient Mesoamerica

  • Cocoa beans used as currency
  • Royals drank a bitter frothy

cocoa beverage

1600’s

Chocolate was solely consumed as a beverage

1800’s

First solid eating chocolate appeared – not desirable due to texture

1879

  • Rudolphe Lindt

discovered conching. The results were smooth, less bitter chocolate

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Image from Brooklyncacao.com

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Design Matters

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Longitudinal Conche

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Melanger

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Refiner Conche

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Conche & Paddles Ball Mill Forced Air Infeed Recirculation 

Refiner Conche

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Cooled Water Jacket

Continuous Conche

Chocolate Flow In Chocolate Flow Out Rotating Paddles

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Mixing and Cutting Shearing

High Shear Conche

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Two Shaft High Sheer

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Three Shaft High Sheer

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Chocolate Transforms at Different Stages of the Conching Process

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Phases of Conching

Dry Phase

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Phases of Conching

Plastic Phase

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Phases of Conching

Liquid Phase

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Volatile Molecules are Reduced

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Volatile Reduction

2 4 6 8 10 12 14 16 1 2 3 4 5 6 7 8 9 10 PPM HOURS Filling - Dry Conching

  • Liquifying

Total VOC Emitted During Conching

High Shear Dark Choc High Shear Milk Choc Melanger - Dark

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Moisture is Reduced

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Moisture Reduction

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Texture and Mouthfeel are Improved

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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

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50 100 150 200 250 2 4 6 8 10

Cocoa Butter Added (g) Hours Conched

Milk Chocolate Viscosity Reduction

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Cocoa Butter Added (g) Hours Conched

Dark Chocolate Viscosity Reduction

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Overall Flavor Enhancement

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Flavor Enhancement

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Flavor Enhancement

Graph Reference Ziegleder

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Flavor Enhancement

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Flavor Enhancement

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UNCONCHED DARK CHOCOLATE Sugar 40.17% Chocolate Liquor 44.48% Cocoa Butter 15.06% Lecithin 0.25% Vanilla Extract 0.04% Overall fat %: 39.33% 22 HR CONCHED DARK CHOCOLATE Sugar 44.80% Chocolate Liquor 49.46% Cocoa Butter 5.46% Lecithin 0.25% Vanilla Extract 0.04% Overall fat %: 32.42%

Flavor Enhancement

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Harness the Knowledge of Your Suppliers

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Conclusion

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Thanks!

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