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Conching. A stage during chocolate processing in which the chocolate (q.v.), having been modified by the addition of various flavors (q.v.), sugar (q.v.), milk (q.v.), emulsifiers (q.v.), etc., is fluidized and tempered by mechanical mixing for 10 to 72 hours at a temperature within the range of of 130¦ to 190¦F (54¦ to 88¦C) to optimize flavor development.