Changes

[[File:Hershey Conche.jpg|thumbnail|Hershey Conche from the early 1900s]]

[[File:Hershey Conche.jpg|thumbnail|Hershey Conche from the early 1900s]]

From here, some of the chocolate liquor is pressed to removed the cocoa butter, which leaves behind a dry substance which can be ground into cocoa powder. The extracted cocoa butter is then used in things ranging from white chocolate to cosmetics. The remainder of the chocolate liquor usually mixed with sugar, cocoa butter, milk and sometimes vanilla.  From here, this paste is rolled to create a smoother texture, and then put into a chocolate maker called a "conch" (because the first such machine looked something like a conch shell). Here it is mixed, mashed, swirled and aerated.  During this process, the manufacturer typically adds some more ingredients to improve consistency, such as cocoa butter and soy lecithin. Conching can be done for only a few  hours, but the quality is improved by doing this for much longer times, up to six days.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

From here, some of the chocolate liquor is pressed to removed the cocoa butter, which leaves behind a dry substance which can be ground into cocoa powder. The extracted cocoa butter is then used in things ranging from white chocolate to cosmetics. The remainder of the chocolate liquor usually mixed with sugar, cocoa butter, milk and sometimes vanilla.  From here, this paste is rolled to create a smoother texture, and then put into a chocolate maker called a "conch" (because the first such machine looked something like a conch shell). Here it is mixed, mashed, swirled and aerated.  During this process, the manufacturer typically adds some more ingredients to improve consistency, such as cocoa butter and soy lecithin. Conching can be done for only a few  hours, but the quality is improved by doing this for much longer times, up to six days.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref><br />

The chocolate is then tempered, which is a process of stirring cooling, and slowly reheating multiple times. This helps it to melt properly in the future, and give it a smooth, glossy finish after molding.  It is then poured into a mold, and allowed to cool, resulting in sweet chocolate bars.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref>

The chocolate is then tempered, which is a process of stirring, cooling, and slowly reheating multiple times. This helps it to melt properly in the future, and give it a smooth, glossy finish after molding.  It is then poured into a mold, and allowed to cool, resulting in sweet chocolate bars.<ref name="cocoarunners.com">https://cocoarunners.com/explore/bean-to-bar/</ref><ref name="facts-about-chocolate.com factory">https://facts-about-chocolate.com/how-is-chocolate-made/</ref><ref name="ecolechocolat.com">https://www.ecolechocolat.com/en/how-chocolate-is-made.html</ref><ref name="lakechamplainchocolates.com">https://www.lakechamplainchocolates.com/making-chocolate</ref>

==References==

==References==