In practice, to concha the chocolate means that the chocolate mass is kneaded and aerated in heat for a certain time. Usually between 24-72 hours. Here, too, it is important to develop a conching profile for each origin and harvest. It is always a balance between removing undesirable flavors from the fermentation process, maintaining light flavor notes that make up the character of the bean, and at the same time obtaining a smooth and supple chocolate.  Namely, the purpose of conching is to shape the particles in the finely ground chocolate and thus adjust, among other things, viscosity and flow properties.