Conching as the most expensive step of chocolate production is very important for quality. During this process the viscosity of the chocolate mass is reduced and the chocolate taste is developed and improved. But conching is very time and energy consuming. The aim of the project is to reduce production costs without any loss of quality. In previous work it was found that during conching volatile components from cocoa and cocoa butter are transported to sugar. So flavor distribution is changed and taste is improved.
In the project different industrial conching techniques shall be compared sensorially and analytically. During 2004 the specific influences of particle size distribution (particles of cocoa, sugar, milk powder) and energy introduction during conching shall be studied. Test productions in industrial scale shall be performed.