The Conche Studio
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.
The Conche Studio
Próximamente (14)
CINCO DE MAYO SIP&SCULPT CHOCOLATE CLASS!
viernes a las 17:00
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The Conche: Wine Dinner hosted by Renee Ventrice!
Tue, May 7, 6:30 PM
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Mommy & Me Chocolate Sculpture Making Class- Mothers Day Edition!!
Sat, May 11, 2:00 PM
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Mommy & Me Chocolate Sculpture Making Class- Mothers Day Edition!
Sun, May 12, 11:00 AM
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KIDS Sweet Escape Chocolate Summer Camp: LEVEL 1
Mon, Jun 3, 10:00 AM
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Pasados (462)
Mommy & Me Chocolate Sculpture Making Class!
Sun, Apr 14, 12:00 PM
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Kids Sweet Escape Chocolate SPRING BREAK Camp!!
Mon, Mar 25, 10:00 AM
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Secrets To The French Macaron Class
Sat, Mar 16, 2:00 PM
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