The Chocolate Conching Technique and Its Impact on Physicochemical Properties: A Mini-Review

Abstract

Conching has been essential in the chocolate processing process because it results in a smooth choco masswith a distinctive aroma and taste. The process goes through three distinct phases: dry, pasty/ plastic, and liquid. Each of these stages affects the chocolate's flavor, flow properties, color, and texture. Variations in conching time and temperature resulted in differences in viscosity, texture, and flavor. Conching causes the solid particles to coat the fat phase, altering the chocolate's flow properties. The viscosity decreased as the sugar particle layer and cocoa mass increased, reducing particle interaction. The presence of components such as pyrazine, phenolic acid, and caffeine contributes to the flavor of chocolate.Meanwhile, volatile aromatic compounds and macromolecules such as carbohydrates and proteins degraded into amino acids influence the aroma of chocolate. Solid particles can be coated with the fat phase during conching to alter the chocolate's flow properties. Temp and conching duration parameters influencethe chocolate's hardness. Furthermore, the oxidation and emulsification of tannins cause color changes. Conching effects on various physicochemical characteristics that affect the quality of chocolate, including flavor, flow properties, color, and texture., are discussed in this review