Guest inquiry: conching chocolate
He wanted to improve the flavor and texture of eating chocolate. In 1879, he developed the process of conching, which produced superior chocolate aroma and melting characteristics. The conche aerates and removes moisture from the chocolate, drives off unsuitable flavors, and turns the conche chocolate into a liquid that can be poured into moulds.
Because the shape of the walls resembled a shell, Lindt named the machine a conche (from the Spanish word concha)
I hope I have answered your question.
From the Hearth and Home of Captain Jackson’s Historic Chocolate Shop,