Conching is one of the last steps in Chocolate production, and is what gives Chocolate its smooth, consistant mouthfeel and mild Chocolatey taste. In the conching process the Chocolate is kept heated while it is stirred and ground. During conching the Chocolate is further mixed and aerated. Aeration reduces the acidity of the Chocolate and tones down bitter flavors.

Conching can last anywhere from a few hours to a few days, depending on the quality of the finished product. Better Chocolates are conched for longer, resulting in a smoother texture. There is some degree of flavor loss during the conching process, and each Chocolate manufacturer must find their desired ratio of texture to flavor.

Conching was developed in 1879 by Roldolphe Lindt, and it revolutionized the Chocolate industry. Lindt's development opened the door for high quality Chocolate to be eaten out of hand. The process and machinery are named after the Spanish word for 'Shell' because of the appearance of the first Conch machines which had the shape of a shell.