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We have just put in a fresh batch for conching that will take another 24-48 hours to turn into silky smooth chocolate liquor. The melanguer is the only member @theketoculture working 24*7, stopping only to get the batch in or out.
Conching reduces the acidity in the chocolate, accentuates the chocolate flavour and creates the base chocolate converting the cacao nibs, stevia, cocoa butter and plant protein isolate into beautiful, rich and creamy chocolate liquor.
Talk about hard work, eh?