Loading…
Saturday, November 10 • 2:00pm - 2:50pm
Roasting and Conching - Essential Steps to Developing Chocolate Flavors

Sign up or log in to save this to your schedule and see who's attending!

What is the role of cocoa bean roasting in chocolate flavor development. We will taste samples of the same chocolate origin with different roast profiles will illustrate the dramatic effect of small changes in roasting time and temperature. Next we will discuss the role of conching for developing the final and sometimes subtle flavor nuances of chocolates. We will discuss the differences between grinding, refining and conching and why these steps are sometimes confused in small batch chocolate making. Samples of the same origin chocolate at different conche duration's will illustrate the effects of conching.

Speakers
avatar for Rob Anderson

Rob Anderson

Engineer & Founder, Fresco Chocolate
Rob Anderson started a chocolate journey in 2003 with a single bag of cocoa and small stone grinder. Rob soon became obsessed with the complexities of flavors from fresh chocolate and the endless combinations of cocoa varieties, recipes and processes that were possible for creating... Read More →


Saturday November 10, 2018 2:00pm - 2:50pm
Smith Cove Cruise Terminal Pier 91

Attendees (37)