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Part of the process by which chocolate is manufactured. Cocoa liquor, cocoa butter, and sugar are blended and placed in large agitators fitted with rotating paddles, called “conches” that stir the mixture under heat. These work the paste for several hours at controlled speed and temperature in order to blend the chocolate correctly. This eliminates any unwanted volatile substances such as the typical acidity of cocoa, and obtaining the ideal amount of fluidity for the processes to follow.