Long intense mixing action gives the chocolate a well-developed, delicious flavour and texture.
High-quality chocolate is conched for about 72 hours, and lesser grades for approximately 4 – 6 hours. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer.
The conched chocolate is drained from the machine and stored in insulated, temperature-controlled holding tanks at 45–50 degrees Fahrenheit.