Conching
Conching was invented by Lindt
Ed: need more work on this section..The paste is transferred to the conche, a machine which kneads and smooths the chocolate mixture for up to three days at a temperature between 60*C to 75*C.
The speed, duration and temperature of the conching affect the flavour, and so many companies differ on the amount of time this process takes and also the temperature. Conching also improves the texture, and allows any acidity to evaporate.
