A conche is a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a `polisher` of the particles. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. There are numerous designs of conches, and food scientists are still studying precisely .....
Found on
http://en.wikipedia.org/wiki/Conche
The process in which heavy rollers or rotating blades plow back and forth through the liquid chocolate, kneading it to smooth out its texture. The resulting friction and aeration removes moisture as well as acidity and provokes chemical changes that develop and round out the liquid chocolate
Found on
http://www.encyclo.co.uk/local/22184
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