Researchers delved into the physics of conching, the stirring process that transforms ground cacao into a meltingly smooth treat. By Veronique Greenwood What do chocolate and concrete have in common?

Marta Dzedyshko In order to melt chocolate smoothly and smoothly in the mouth, it is important to work out 'conching', but the scientific understanding as to why conching produces the texture unique ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process - known as conching - which ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. The science of what makes good chocolate has been revealed by researchers studying a ...

Chocolate used to have a gritty texture until chocolatiers hit on a way to turn it smooth. Now, over a hundred years later, scientists are looking at the physical properties behind the process in ...

Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been ...

Lecithin plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

A classic conche (the machine in which conching is done) is double jacketed to regulate the temperature and has agitators to continuously stir the chocolate. Conching can be done for 6 – 72 hours; ...

Working in rented space in an industrial building near chop shops in Somerville, Massachusetts, Taza Chocolate is not a remelter of purchased chocolate — a high craft of its own as practiced by ...