The manufacture of chocolate is done through several processing stages which require maintenance of the liquid state up to the final stage – tempering (turning into solid state).
Conching and tempering are two important phases since the quality of the final product depends on mastering these two processes.
A fundamental stage in the creation of chocolate, conching enables homogenisation of the product emerging from the grinder. These machines consist of a vessel with a double wall which enables circulation of the warm and cool water, and a series of mechanisms which create continuous grinding and mixing movements. This operation mainly prevents moisture loss, but
also changes the taste, fineness and homogenisation of the chocolate.
Tempering is a delicate stage which involves carefully turning the chocolate from liquid or semiliquid state to solid state.The chocolate is heated to a specific temperature until the cocoa butter crystals have completely fused. Next, it is carefully cooled down to a specific temperature.
It is easy to spot good tempering because it produces a glossy and smooth appearance; good, clear snap; firm bite; smooth, silky, homogenous texture in the mouth; which develop all the aromas and taste.