The chocolate conche is specially designed for the conching of small batches of chocolate, coatings, compounds and spreads in lab scale sizes.
It consists of a special jacketed stainless steel bowl with a horizontal stirrer. The stirrer has a variable speed for optimal conching effect. The conching process is achieved using an efficient combination of shear stress and air circulation/extraction.
Evaporation of volatile acids and moisture in the chocolate is achieved simultaneously. The moisture content is reduced down to 0.9% and in some cases even to 0.7% humidity.
At the end of the process the mass is discharged by gravity via a 2-way valve for further processing.