 *
he next step in the production of chocolate is conching. Conching the chocolate
requires the use of a large kneading machine that also chafes, heats and aerates
the batter, creating the final aroma of the chocolate. After adding lecithin and
cocoa butter to the batter, the chocolate is stored in tanks, awaiting its final
destination.
Before the liquid chocolate can be molded, it must be tempered. Tempering chocolate
involves bringing the chocolate to just the right temperature, where the cocoa butter
reaches its most stable crystal form. The result? A shiny and hard chocolate,
perfect for molding.
* based on the publication "All About Chocolate," by Callebaut.
Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com
|
