Conche
End - a container with a stirrer for mixing chocolate mass. Congestion is carried out to emulsify the ingredients and evaporate excess water. Curing at 55 to 90 ° C for 2 or 3 days. Mixing in this process is very intensive and combined with mass transfer. In addition to reducing the water content by about 40%, the acidity decreases, the viscosity of the mass decreases, and the tannin content is reduced. Additional ingredients such as coffee paste, ethylvaniline, lecithin are added during this process. The time and temperature of the conching depends on the type of chocolate and on the type of cones. However, the temperature of 110 ° C above which the sugar contained in the mass begins to caramelize does not exceed the taste of the product, making it bitterly unpleasant.