Volatile Profiles in Melangers
How your melanging profile affects the flavor of chocolate: what does the data suggest?
This talk will explore the relationship between conching and melanging and discuss whether they are equivalent chocolate refining systems. Further, it will examine the results of original research into the effects of melanging time and temperature on chocolate flavor. The presentation will explain analytical techniques that can be used to evaluate volatile flavor-active molecules in chocolate. It will conclude with some recommendations about designing effective melanging profiles.