What is Conching?

Conching chocolate means the smearing and rolling molten chocolate while subjecting it to a stream of warm air. This is what makes today’s chocolates have a mellow flavor and a smooth texture. This technique was developed in the late 19th century.

Conching blends all the ingredients and releases unwanted volatile components. Conching takes several days to complete. In years past and before this practice chocolate was grainy and bitter tasting.