Conching

[4] Upon returning to the device, Lindt recognised the final product to have a smoother texture and greater shine than conventionally processed chocolate of the time.

A single machine can carry out all the steps of grinding, mixing, and conching required for small batches of chocolate.

Air flowing through the conche removes some unwanted acetic, propionic, and butyric acids from the chocolate and reduces moisture.

Even a small amount of moisture greatly increases the viscosity of the finished chocolate, so machinery is cleaned with cocoa butter instead of water.

[12] Some of the substances produced in the roasting of cocoa beans are oxidized in the conche, mellowing the flavor of the product.

The elevated temperature leads to a partially caramelized flavor and in milk chocolate promotes the Maillard reaction.

Air movement through the conche removes some moisture and volatile substances, which may give an acidic note to the flavor.

The final liquid phase allows minor adjustment to the viscosity of the finished product by addition of fats and emulsifiers, depending on the intended use of the chocolate.