How Dùne is made: Part III – Conching

Conching is the most important step in making Dùne Chocolate.

The objectives of conching are:

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.

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