What is Conching?



Conching is a flavor development process which puts the chocolate through a "kneading" action and takes its name from the shell-like shape of the containers originally employed.

The "conches," as the machines are called, are equipped with heavy rollers that plow back and forth through the chocolate mass anywhere from a few hours to several days. Under regulated speeds, these rollers can produce different degrees of agitation and aeration in developing and modifying the chocolate flavors.

In some manufacturing setups, there is an emulsifying operation that either takes the place of conching or else supplements it. This operation is carried out by a machine that works like an eggbeater to break up sugar crystals and other particles in the chocolate mixture to give it a fine, velvety smoothness.

After the emulsifying or conching machines, the mixture goes through a tempering interval-heating, cooling and reheating-and then at last into molds to be formed into the shape of the complete product. The molds take a variety of shapes and sizes, from the popular individual-size bars available to consumers to a ten-pound block used by confectionery manufacturers.

Ready for Shipment

When the molded chocolate reaches the cooling chamber, cooling proceeds at a fixed rate that keeps hard-earned flavor intact. The bars are then removed from the molds and passed along to wrapping machines to be packed for shipment to distributors, confectioners and others throughout the country.

For convenience, chocolate is frequently shipped in a liquid state when intended for use by other food manufacturers. Whether solid or liquid, it provides candy, cookie, and ice cream manufacturers with the most popular flavor for their products.

Additionally, a portion of the United State's total chocolate output goes into coatings, powders and flavorings that add zest to our foods in a thousand different ways.

Inside a Chocolate Factory

In touring a chocolate factory, one is particularly impressed by the close controls maintained throughout operations. Work is carried out in an atmosphere of scientific exactness and nothing is left to chance.

Precision instruments regulate temperatures, stabilize the moisture content of the air, and control the time intervals of manufacturing operations and other items necessary to achieve quality results.

The equipment of a factory is heavy, massive and complex. Often representing an investment of many millions of dollars, there are literally tons of equipment that the cocoa beans must pass through on their way to becoming chocolate.