Simplify the following text for a Grade 12 native English-speaking person.
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 . ''