Editing Conching (section)

{{Short description|Process for refining chocolate by stirring at high temperature}}
{{redir|Conche}}
[[file:Conchiermaschine.ogg|upright=1.35|thumb|Conche (in the [[Imhoff-Schokoladenmuseum]])]]
[[File:Granite Roller and Granite Base of a Conche.jpg|thumb|Granite roller and granite base of a conche]]

'''Conching''' is a process used in the manufacture of [[chocolate]] whereby a surface scraping mixer and agitator, known as a '''conche''', evenly distributes [[cocoa butter]] within [[chocolate]] and may act as a "polisher" of the [[wiktionary:particle|particle]]s.<ref name=Afoakwa10/> It also promotes [[Flavoring|flavor]] development through [[friction]]al heat, release of [[volatile oil|volatile]]s and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled [[conch]] [[seashell|shells]].

When [[ingredient]]s are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.<ref name= McClements2007>McClements, D. Julian ''Understanding and Controlling the Microstructure of Complex Foods'', Woodhead Publishing, 2007, {{ISBN|978-1-4200-6573-2}}, page 654.</ref>

The conching techique was introduced in Switzerland in the late 19th century. Conched chocolates were distinguished from ordinary chocolates with the French adjective ''fondant'' or ''crémant''.<ref>{{cite web | url=https://www.chocosuisse.ch/fr/chocolat-suisse/fabrication | title=Chocolat suisse: fabrication | publisher=ChocoSuisse | accessdate=12 February 2025 | quote=On anoblit la pâte chocolatière en la chauffant et en la remuant pendant des heures, processus que l'on appelle le « conchage ». Ce faisant, le chocolat devient crémant et fondant.}}</ref>