Description
This article is from the Chocolate
FAQ, by Monee Kidd faq@choco.com with numerous contributions
by others.
1.4 What is conching?
Raw unprocessed chocolate is gritty, grainy and really not suitable
for eating. Swiss chocolate manufacturer Rudolph Lindt <yes *that* Lindt
for which the brand was named> discovered a process of rolling and kneading
chocolate that gives it the smoother and richer quality that eating
chocolate is known for today. The name 'conching' comes from the shell-like
shape of the rollers used. The longer chocolate <and any ingredients added
like milk, vanilla, extra cocoa butter> is conched, the more luxurious it
will feel on your tongue.
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Tags
food, eating chocolate, buying, cooking, conching
