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Chocolate Conching

Chocolate, The factory


March 27th, 2013

Conching (rolling) is one of the crucial steps in the chocolate production process. This traditional process was discovered in 1879 by Rodolphe Lindt who, one evening, forgot to switch off his mixer. This created a mild chocolate mass that we still know today.
The machine that takes care of conching is called 'De Conche'. It is a mixing machine that is crucial for the preparation of chocolate! It ensures that the cocoa butter is evenly distributed in the chocolate and it improves the taste.
Conching is a long process and can take hours. Nowadays, the large chocolate processors no longer have the time for this, so they have developed machines that have reduced the conching process. Chocolatemakers does not want this! We go for chocolate with rich flavours!
Because 'De Conche' is no longer being made, we are now going to build this machine ourselves!
To be continued!

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