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The process of kneading chocolate after it has been refined?
Conching
How do people in the olden days make chocolate?
Believe it or not, the same way it's made today - except for industrial processing, the basic method for making chocolate hasn't changed much since it was originally made. Different people have perfected the recipe or have modified it to make different types of chocolate, but the base process for making it hasn't changed.There are three basic things that must be done by the chocolate maker to make chocolate:Adding ingredients - Chocolate contains sugar, other flavors (like vanilla) and often milk (in milk chocolate). The chocolate maker adds these ingredients according to his or her secret recipe. Conching - A special machine is used to massage the chocolate in order to blend the ingredients together and smooth it out. Conching can take anywhere from two to six days. Tempering - Tempering is a carefully controlled heating process. Tempering is "a process where the chocolate is slowly heated, then slowly cooled, allowing the cocoa butter molecules to solidify in an orderly fashion." Without tempering, the chocolate does not harden properly or the cocoa butter separates.
Who invented the tabulating Machine?
Invented by Herman Hollerith, the machine was developed to help process data for the 1890 U.S. Census.
Who first developed the process of colony purification on solid media?
Robert Koch, he used potato slices to grow individual bacteria colonies.
Who is Edward Asselbergs?
In 1960 Dr. Asselbergs developed the process for making instant mashed potato flakes, the patent that is still used world-wide today
Who developed a process called conching?
The process of conching was developed by Rodolphe Lindt, a Swiss chocolatier, in 1879. Conching is a key step in chocolate making that involves heating and aerating the chocolate to develop its flavor and texture.
The process of kneading chocolate after it has been refined?
Conching
What is the kneading process used in making the flavor of chocolate?
Conching
What is the name of the kneading process used in developing the the flavor of chocolate?
conching
What is the name of the kneading process used in developing the flavor of chocolate?
conching
In relation to chocolate what is a conche?
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.
What happens during conching?
During conching, the chocolate is continuously mixed and aerated at controlled temperatures for several hours. This process helps to develop flavor, smooth out texture, and remove any remaining moisture and acids from the chocolate. Conching also helps reduce the particle size of the ingredients, resulting in a smoother, more velvety final product.
What is conching?
In urban slang, The act of talking while holding a shared cigarette, bowl, etc, thus delaying others enjoyment and uselessly burning the smoked object. In making chocolate, it is the process of finely grinding the chocolate ingredients to the point that they are smooth and not gritty.
What is the process of kneading after it has been refined?
Conching
Who invented the kneaded eraser?
Natural rubber was used as an eraser at least as early as 1770, but it was perishable and 'went bad' after a short time. Charles Goodyear developed the vulcanization process which made the kneaded eraser practical in 1839.
Where did Rodolphe lindt die?
Rodolphe Lindt, the Swiss chocolatier known for inventing the conching process that revolutionized chocolate production, died in Zurich, Switzerland, on December 20, 2014. His contributions to chocolate-making significantly improved the texture and flavor of chocolate, leaving a lasting legacy in the confectionery industry.
What happens in the conche vat during processing?
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.
