Conching

13. Conching

Conching is the final step in liquid chocolate manufacturing. It is a two-stage process:

First, the product is dry conched. This means that it is friction-heated, aiding liquefaction.

Then, the product undergoes liquid conching, which ensures it is totally homogenized. Conching is used to finalize flavor development, reduce volatile acidity and lower the moisture content to less than 1%.