What is the name of kneading process used in developing flavor chocolate?

The kneading process used in developing flavor in chocolate is called conching.

Conching is a crucial step in chocolate making, where the chocolate mass is subjected to intense heat and friction. This process accomplishes several things:

* Flavor Development: Conching releases volatile compounds that contribute to chocolate's aroma and flavor profile.

* Texture Improvement: It smooths out the chocolate, making it more velvety and less grainy.

* Moisture Reduction: Conching evaporates excess moisture, leading to a more stable and less prone to blooming (surface discoloration).

During conching, the chocolate mass is continuously agitated and scraped against the walls of a conche machine. This friction generates heat, which promotes the chemical reactions responsible for flavor development.

The duration of conching can vary depending on the desired flavor profile and type of chocolate being produced. Some chocolates may be conched for a few hours, while others may be conched for several days.