Chocolate conching

Chocolate conching is a process used to enhance the texture and flavor of chocolate. During conching, chocolate mixture is continuously mixed and aerated in a machine called a conche, which resembles a large, rolling drum. This process can take several hours or even days. The mixing helps to break down sugar and cocoa particles, improving smoothness and reducing bitterness. It also allows volatile compounds to evaporate, refining the chocolate's flavor. Ultimately, conching results in a velvety texture and rich taste, making it a key step in high-quality chocolate production.