To make chocolate liquor the nibs are first ground into a paste. This paste or chocolate liquor contains only the cocoa solids and cocoa butter. The term liquor does not refer to alcohol. Conching is the next step. Named for th
e shell-shaped machine first used for this process, a conching apparatus uses paddles to create a rolling-churning action. This makes the chocolate silky smooth. Conching also aerates the mixture and encourages any remaining bitter volatile acids to b
e
expelled. After conching the chocolate is cooled, molded and packaged. Tomorrow ... types of chocolates. ~ Chef Wilkinson ~
To make chocolate liquor the nibs are first ground into a paste. This paste or chocolate liquor contains only the cocoa solids and cocoa butter. The term liquor does not refer to alcohol. Conching is the next step. Named for th
e shell-shaped machine first used for this process, a conching apparatus uses paddles to create a rolling-churning action. This makes the chocolate silky smooth. Conching also aerates the mixture and encourages any remaining bitter volatile acids to b
e expelled. After conching the chocolate is cooled, molded and packaged. Tomorrow ... types of chocolates. ~ Chef Wilkinson ~ 
