Conching
Conche
- Date
- 1879 · confidence medium
- Place
- Bern, Switzerland
- Credited to
- Rodolphe Lindt
- Field
- Life & health
What it is
A chocolate-making process devised by Rodolphe Lindt in Bern, in which a mechanical agitator —the conche— refines and aerates the cocoa mass for hours, releasing volatile acids and producing a smoother, creamier chocolate.
What it led to
- Smoother melting-quality chocolate
- Industrial standardization of chocolate refining
- Basis for modern large-scale conching machines