Conch

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A body piercing through the free margin of the ear
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Edinburgh University's Professor Wilson Poon said: "We hope our work can help reduce the amount of energy used in conching and lead to greener manufacturing."
Before Swiss confectioner Rodolphe Lindt invented the conching process in 1879, chocolate had a gritty texture.
[12.] Owusu M, Petersen AM and H Heimdal Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
"We have found that it is possible to instil temperature-tolerant properties by refining the conched chocolate after the conching step," the Daily Mail quoted Cadbury as stating in its patent application.
Scientists at The Ohio State University investigated the changes in chocolate volatiles that occur during 48 hours of conching. The researchers used selected flow tube-mass spectrometry to measure volatile concentrations in the headspace of the conche at from 1 to 8, 24, 28, 32, and 48 hours of the process.
Cluizel takes extra time during the conching phase, and by making sure that each cocoa particle is no larger than 0,0018 millimeters, he does not need to use soy lecithin or any other emulsifier.
The process creates a thick, cocoa-butter rich brew called "chocolate liquor" that is carried by a conveyor belt into a storage tank called a conche (making chocolate this way is actually called "conching").
Four years later, another Swiss chocolatier Rodolphe Lindt, the founder of Lindt Chocolates, invented the process of "conching" which is used to refine chocolate, so enhancing its quality.
This stage is called conching (konking), so named for the spiral shell.
With its very low crystal water content, new ISOMALT LM allows standard processing and conching temperatures to round off the pure cocoa flavor profile, and delivers good snap and melting behavior in the mouth.
Next the mixture undergoes a kneading process known as 'conching'.
* Sprinkle your conversation with terms such as "conching process," which is the drying and roasting of cocoa beans.