[Sca-cooks] cacao nibs

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Aug 25 12:45:55 PDT 2008

On Aug 25, 2008, at 12:57 PM, Beth Ann Bretter wrote:

>> Conching (a long, slow mixing process where some flavor
>> continues to
>> develop, especially any acidic notes)
> Huh.  I wasn't aware that conching actually changed the flavor of  
> chocolate since it's only a complicated and intricate grinding  
> system to smooth out grittiness.

Speaking purely hypothetically, it may both emulsify and introduce a  
little air, and G-d only knows what the oxygen does to some of those  
volatile aromatics...

Just sayin'...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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