Conching

Conching is a process used in chocolate making where the liquid chocolate is continuously mixed and aerated in a heated vessel over several hours. This process develops the chocolate's flavor, smoothness, and texture by evenly dispersing ingredients and removing unwanted flavors and moisture. During conching, the chocolate becomes more refined, losing its gritty feel and gaining a rich, velvety quality. The duration and temperature of conching influence the final taste profile, allowing chocolatiers to tailor the chocolate’s flavor and mouthfeel to their desired specifications.