conche


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conche

(kɒntʃ; kɒŋk)
n
(Cookery) a machine, used during the manufacture of chocolate, which mixes and smooths the chocolate mass
vb (tr)
(Cookery) to use a conche to mix and smooth (chocolate)
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References in classic literature ?
The herd rounded up in the misty twilight, and when they got near the village Mowgli saw lights, and heard the conches and bells in the temple blowing and banging.
Then they banged the temple bells and blew the conches louder than ever.
As we came down upon him, covering the sea and blowing our conches, he put off from the schooner in the small boat, along with the three black boys, and rowed for the passage.
As terrified shoppers dived for cover, Bernard Conche, 67, rammed his trolley into a worker and reached for the fromage.
gallopavo; tales como, timbo, cobori, cocono, conche, chumbo, chompipe, gallina de tierra, ganso, guajolote, guanajo, guaraca, guilo, guijolote, jolote, momaco, pavo, picho, pipilo, pisco, tocayo, totole, torque, tunto, gallo de papada, gallipavo, pavipollo, gallina de sierra, cune, totol, totoli, colunos, pili, guecho y huacholo, con lo cual se fortalece de manera linguistica su paternidad cultural.
Really long: 24 to 36 hours of slow stirring in a vat that is called a conche for the rounded bottom that allows liquid chocolate to be rolled back onto itself, which incorporates air and smooths the texture.
Gently processed according to tradition on the longitudinal conche, the taste sensation of 74% Cru Peru porcelana couverture begins with a harmonious cacao flavor enveloped in an intensive "Earl Grey" black tea note.
The researchers used selected flow tube-mass spectrometry to measure volatile concentrations in the headspace of the conche at from 1 to 8, 24, 28, 32, and 48 hours of the process.
The lower nasal conche was edematous, nasal passages were open, only on the bottom of common nasal passages there was scanty sanious discharge, nasal septum was on the middle line and the neoplasm was invisible.
Conche (Parmenide, Le Poeme: Fragments, Paris: PUF, 1996, p.
The process creates a thick, cocoa-butter rich brew called "chocolate liquor" that is carried by a conveyor belt into a storage tank called a conche (making chocolate this way is actually called "conching").