Original: A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters.
Simplified: A process for making smoother chocolate called conching was made in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters."