The conching is one of the most important stages where the exceptional quality of chocolate becomes possible. The aromatic development and the expulsion of volatile acids yield to perfectly emulsify all the ingredients. This process takes place in large tubs called conchs, in which the chocolate is kept at a constant temperature and continuously stirred for a period of time sometimes up to 72 hours. The duration of conching is fundamental: an insufficient time can result in a taste without any perfume and sometimes excessively acid.
Later on, through the tempering, a process through delicate series of subsequent heating and cooling, the crystallization is reached, the solidification of the cacao butter will originate, and the chocolate we love and appreciate, as well as its taste and its firmness, will finalize. |
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