⏳ Why do we conche our chocolate for up to 120 hours? Conching is a crucial step in chocolate making – it’s where cacao mass is gently refined and aerated over many hours. This process smooths out texture, softens acidity, and allows delicate flavours to fully develop. At Cuvée Chocolate, we believe that time is one of the finest ingredients. That’s why we take it slow – conching our chocolate for up to five days. The result? A silky mouthfeel and a flavour profile that’s rich, balanced and beautifully expressive of its origin. 🍫✨ #chocolate #chocolatemaker #chocolatelover #chocolatemaking #beantobarchocolate - @cuvee_chocolate