The alpine milk breakthrough
The conching revolution
The physics of the perfect snap
Iconic shapes and global trade
lara Stir the ingredients at the perfect speed to discover how conching revolutionized Swiss chocolate.
lara Large sugar and cocoa particles prevented early solid bars from melting, making them a far cry from today's smooth sweets.
What was the texture of chocolate like before the invention of the conching process in 1879?
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.
According to chocolate legend, how did Rodolphe Lindt discover the process of conching?
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.
Which bitter-tasting volatile acid is driven off from cocoa during the conching process?
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.
What materials were used to construct the trough and rollers of Lindt's original conche?