Conching

Conching refers to the prolonged kneading and aeration of heated chocolate mass, intended to refine its texture, reduce acidity and develop aroma. Developed in 1879 in Bern by Rodolphe Lindt, it takes its name from the elongated shell-shaped trough originally used. The process can run from a few hours to several days and transforms a gritty mass into the smooth, melting chocolate that defines the modern moulded bar.