Chapter 1
The alpine milk breakthrough
Chapter 2
The conching revolution
Chapter 3
The physics of the perfect snap
Chapter 4
Iconic shapes and global trade
Ch 2 · The conching revolution
lara Large sugar and cocoa particles prevented early solid bars from melting, making them a far cry from today's smooth sweets.
Quiz
What was the texture of chocolate like before the invention of the conching process in 1879?
Quiz
In what Swiss city did Rodolphe Lindt establish his chocolate factory and invent conching?
lara This accidental Swiss process permanently replaced gritty cocoa with a velvety, melting texture.
Quiz
According to chocolate legend, how did Rodolphe Lindt discover the process of conching?
Fun Fact
The smell of Bern: When Rodolphe Lindt began conching chocolate in Bern, the sweet aroma was so strong that local residents complained about the constant smell of chocolate.
Quiz
Which bitter-tasting volatile acid is driven off from cocoa during the conching process?
Glossary
conching (noun)
A chocolate-making process of heating, mixing, and agitating liquid cacao to develop flavor and refine texture. Rodolphe Lindt invented this refining process in Bern in 1879, transforming gritty cacao into smooth chocolate.
A chocolate-making process of heating, mixing, and agitating liquid cacao to develop flavor and refine texture. Rodolphe Lindt invented this refining process in Bern in 1879, transforming gritty cacao into smooth chocolate.
Quiz
What materials were used to construct the trough and rollers of Lindt's original conche?