Conching is the most important step in making Dùne Chocolate.

  • Reduction of the moisture content
  • Homogeneous mixing of all the ingredients
  • Flavour development and elimination of acidity in the cocoa
  • Covering solid particles (Cocoa Solids and Sugar) with fat (from Cocoa Butter and Milk)
  • Improving the flow and reducing the viscosity

A classic conche (the machine in which conching is done) is double jacketed to regulate the temperature and has agitators to continuously stir the chocolate.

Conching can be done for 6 – 72 hours; depending on the formulation, nature of the cocoa beans and desired flavour profile.

Because milk can be denatured and caramelized at high temperatures, Milk Chocolate is conched at lower temperatures than Dark Chocolate.