Conching

Conching releases many of the acidic volatile components that help create the complex flavours when fermentation takes place, creating a chocolate with finesse, and a deep smooth and mellow flavour profile. It can take hours or days, depending on the equipment used. In Grenada, the conch is a large drum that looks a bit like a giant washing machine. The liquid chocolate is turned around to allow the air to reach every particle. The process allows the acidic volatile components to evaporate into the air, which is vented out of the machine. Generally, the finer the flavour desired, the longer the conch. Fine chocolate stands out because it is softer and smoother than industrial chocolate, which often leaves the teeth on edge because of the residual acidity that is still trapped in the beans.