Editing Chocolate (section)

===Conching and refining===
{{Main|Conching}}

[[File:Conche.jpg|thumb|A longitudinal conche]]
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 [[micrometre|μm]]) and reduces rough edges, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72&nbsp;hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about {{convert|45|to|50|C|F}} until final processing.<ref name="conch">{{cite web|first=Stephanie|last=Zonis|url=http://www.sallys-place.com/food/columns/zonis/conching.htm|title=Conching: Crucial Step in Chocolate's Flavor and Texture?|publisher=Sally's Place|access-date=20 May 2008|url-status=dead|archive-url=https://web.archive.org/web/20080617203722/http://www.sallys-place.com/food/columns/zonis/conching.htm|archive-date=17 June 2008}}</ref>