What is it about?
Conching is the last stage of liquid chocolate manufacturing, in which chocolate mass is heated and kneaded for several hours in specialized machines, called conches. It is essential to develop flavor and texture in the final product. We have comprehensively reviewed the key physicochemical mechanisms taking place during conching that are responsible for changing and improving the flavor of chocolates.
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Why is it important?
Setting conching parameters is often done based on trial-and-error or manufacturer's expertise. Therefore, a more rational approach to the process could be helpful to professionals in the chocolate industry to achieve better and more consistent flavor profiles in their products. We have examined not only the influence that different conching conditions have upon flavor, but also their correlation with inherent properties of chocolate, such as formulation and the quality of raw materials.
Read the Original
This page is a summary of: The role of conching in chocolate flavor development: A review, Comprehensive Reviews in Food Science and Food Safety, May 2022, Wiley, DOI: 10.1111/1541-4337.12975.
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