A conca is a machine used to mix, grind, agitate, and aerate liquid chocolate with abrasive materials like metal beads. The process can take up to 72 hours and can create flavor, but flavorings can also be added. Various cooking techniques are used, depending on the conca, and some machines have automated features.
A conca is a machine in which liquid chocolate is mixed, ground, agitated and aerated. It consists of a container filled with abrasive materials, such as metal beads. These grind the chocolate particles down to a size small enough that you can’t feel it in your mouth. The heat generated by the friction in the machine keeps the chocolate in liquid form throughout the process, which can take up to 72 hours for high quality chocolate.
Fertilizing can last anywhere from four to six hours. The liquid chocolate is then stored in tanks at temperatures up to 122°F (about 50°C) until it goes through the final processing steps. The chocolate reaches the desired level of smoothness in the bowl. The particles are ground and coated with cocoa butter and an emulsifier, while water vapor and other unwanted substances evaporate. The length and nature of the process can create flavor, but flavorings can also be added in the chocolate conching machine to give the product its flavor.
Various cooking techniques are used, depending on the conca. Some machines have a roll format that is configured in long troughs. Other systems are circular, a design that is more commonly used for making chocolate. Clamshell machines come in a variety of styles and many offer low maintenance, optimum heat transfer, and high strength seals to ensure an economical means of production. A trade-off between the greater strength and power over a low risk of overheating the chocolate is also preferred.
Clamshell methods include both a standard and rapid process method. Fast clamshell machines operate at higher speeds and can reduce processing time by up to 20 minutes, which is suitable for white chocolate or if the chocolate mass is filled with extras, such as nuts. Continuous conching can be done without adding substantial flavor or to refine a dry powdered milk and cocoa mixture into a liquid. Conche machines can also have automated features, such as speed controls for the motors.
The length and speed of the mixing depends on the type of chocolate being produced. A lock may be relatively small for commercial establishments or have a large reservoir suitable for large-scale production facilities. The many types of chocolate curing machines allow for the wide variety of chocolates found in shops, restaurants and many television programs demonstrating cooking techniques.
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