The conching process is one of the main steps in bean to bar chocolate with the chocolate liquor changing from coarse and acidic to the right texture, aroma and flavour; in short making it delicious. It is at this step, where the other ingredients such as cocoa butter, natural sweetener stevia are added to mix well together.
The melanger conches chocolate non-stop for 1-3 days to give us a chocolate that is silky smooth and reducing the acidity in the liquor. It is also important to keep the room temperature warm to ensure that the conching happens faster.
The melangers work continuously with the only break being while putting the batch, getting the batch out or cleaning them.
Working really hard, aren’t they ? 😅