The population of Saint-Laurent-la-Conche is 480.
When in the conche van, the choclate liquoir is evenyl distributed.
The area of Saint-Laurent-la-Conche is 15.51 square kilometers.
A conche is a machine that is open on the top with rollers that crushes, kneads mixes and heats hard and crumbly chocolate mass. The process that the conche facilitates is called conching. Conching smooths out chocolate.
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The "chocolate liquor" from the melanguer is transferred to the "conche-refiner" for further processing. Heat is introduced and this process takes several hours (some chocolate makers will conche for up to 72 hours). Conching ensures that the liquid is evenly blended.
The "chocolate liquor" from the melanguer is transferred to the "conche-refiner" for further processing. Heat is introduced and this process takes several hours (some chocolate makers will conche for up to 72 hours). Conching ensures that the liquid is evenly blended.
Michel Safra died in 1967.
Michel Pericard died in 1999.
Michel Marsay died in 1986.
Michel Reiss died in 1869.
Michel Dorigny died in 1663.