The word, conching, comes from the Spanish, Concha, meaning shell. This word was adopted because of the original shape of the vats. The process, used in chocolate production, was invented in 1879 by Swiss chocolate maker, Rodolphe Lindt.

The glorious flavours are released here.

After being finely rolled, the crumbly chocolate mass is submitted to a strong kneading and mixing process in the conching machine. The resulting frictional heat melts the cocoa butter contained in the chocolate. The fine crumbly mass becomes a thick, and then later a thin, liquid chocolate mass. The mass’s moisture content is also reduced to less than 1%. Unwanted bitter compounds as well as other unwanted flavourings evaporate away. It also unlocks the flavours of all the ingredients contained in the chocolate. The process can last up to 24 hours.