The refining process remains the same, but the conching crucially happens at a significantly lower temperature than milk chocolate -- below 140 degrees Fahrenheit. Any higher, and the chocolate ...

Chocolate company Chocolaterie Bernard Callebaut ... due to the high-quality ingredients used in production and proper roasting and conching techniques.” Catch me sneakily sniffing my bars ...

And it's all thanks to Swiss chocolate makers. Most importantly, they invented the conching machine, the most important machine in making chocolate. We visited Favarger in Geneva, Switzerland ...

In the 19th Century, Rudolf Lindt, of the famous Lindt chocolate family, accidentally invented the crucial step of "conching" the chocolate – rolling the warm cocoa mass to make it smooth and re ...