Conching is a process of mixing and aerating heated chocolate into a smooth liquid. This long process is the final step in determining the chocolate’s aroma, flavor and texture and prepares the liquid chocolate to be poured into molds for it to harden.
Until the 1800s when conching was developed, chocolate was consumed primarily as a liquid. This new technique allowed the chocolate market to expand, as consumers – for the first time – could eat a quality chocolate bar. Later, humankind would add bacon, sea salt, chili peppers and/or booze.
Use today’s Word of the Day: Making Boozy Truffles With Paul A. Young