One of life’s less pleasant surprises is discovering the chocolate bar that you forgot you had in your pocket on a hot day. Two scientists working at Cadbury’s research and development plant in ...

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; ...

To’ak’s new To’ak Rocks skip the conching and tempering process used by most chocolatiers, revealing chocolate’s raw, floral complexity. Stacey Leasca is an award-winning journalist with nearly two ...

The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists have uncovered the physics behind the process – known as conching – which ...