- Conching comes from the name of the machine which is called conche (a shell shaped vessel)
- The refined chocolate powder is forcefully worked, mixed, aerated and finally made liquid
- Special chocolate taste and flavors of ingredients are fully brought out in the chocolate mass
- Dry conching reduces water content and unwanted aromatic components leave the mixture and new flavors form
- Too much conching will spoil the taste of the chocolate
- The pressed mixture which is still powdery is agitated in large conches
- The machine generates frictional heat and additional heating make the cocoa butter in the mixture start to melt
- Fluidization is when non-fats such as sugar and fat-free milk powder are fully enveloped in cocoa butter
- Feel smooth and gently melts the tongue
- The mass has to be maintained at exactly right temperature or lumps may form
- Cooled and stored for next process