The Conche Presents: Art of Chocolate Making Class

1605 Village Market Boulevard Southeast,Leesburg VA 20175

18 September, 2021

Description

Join our Master Chocolatiers for our popular Chocolate Making class in our exclusive chocolate lab designed by Celebrity Chef Santosh Tiptur Join our Master Chocolatier Sara Dobson and Pastry Chef Kathleen Faliskie for our popular Chocolate Making class right here in our exclusive chocolate lab designed by Santosh Tiptur, our chef and owner. Your ticket includes an introduction to the history and origin of chocolates, how to differentiate between good and bad chocolate, chocolate tastings and a visit to our chocolate lab to roll your own truffles and bon bons!     We are here to deliver exceptional experience, It’s with pleasure to share with you our passion for making life’s every moment, and every occasion memorable by indulging in chocolate. By Chef Santosh Tiptur WHAT IS THE CONCHE In the late 18th Century, it was discovered that the quality of chocolate could be massively improved through prolonged churning and stirring (Conching). The Longitudinal Agitator that was used is known today as a Conche, or Longitudinal Conche, and is still one of the best production modules in use today. The careful processing of the Conche still represents the highest quality and reliable consistency time and time again. In simple terms, the refinement of the chocolate in the conche is based on dispersing unwanted substances from the cocoa mass, as well as ensuring the homogeneous distribution of the cocoa butter. The mass inside the conche is aerated with fresh air and travels through a series of pressing and pulling conche rollers. Without the conche we would not be tasting the chocolate as we enjoy and embrace today.