Sugar and vanilla are added during this process. Conching ensures that the liquid is evenly blended.
Tempering Following conching, the liquid chocolate is tempered for several hours.
The tempering process involves heating the chocolate liquor and then cooling it in several stages. This process stabilizes the cocoa butter crystals so that they become more uniform in size. It also gives the chocolate a bright luster and a sharp snap when you break it. The final steps in the process are molding the chocolate, allowing it to cool and harden, and then finally packaging it.