sugar free chocolate
Many of these modifiers are not
desirable in tasting chocolate, as
chocolate is supposed to be smooth
and creamy to the palate.
Only poor quality chocolates are
rough or grainy. Conching is the
means used to reduce the roughness
of chocolate; it involves a
container filled with metal beads
acting as grinders. Frictional
heat keeps the blended and refined
chocolate liquid during the
conching process. This process
reduces the cocoa and sugar
particles to a size that can not
be detected by the tongue, causing
the smooth feel in the mouth. The
longer the chocolate is conched,
the smoother it becomes, conching
can be done for as short a time as
4 to 6 hours for low quality
chocolate, up to 72 hours for high
quality chocolate. Chocolate is
then stored in tanks heated to
approximately 45-50 degrees
celsius to await final processing.
sugar free chocolate
chocolate factory | hot chocolate
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