Analysis of information sources in references of the Wikipedia article "Conching" in English language version.
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The relative proportions of cacao, sugar, and spices, as well as of starch as in the manufacture of the cheaper sorts, vary considerably. Generally speaking 50 or 60 parts of sugar are added for 50 or 40 parts of cacao mass [...] As far as can be ascertained, they [chocolats fondants] were first manufactured in Switzerland, melt readily, and have a correspondingly large amount of fat, resulting from the addition of cacao butter, which distinguishes them from ordinary chocolates.
"Chocolats fondants" are, of course, more costly to produce, owing to the amount of labour and power expended, and to the larger amount of costly cacao butter used in their preparation.
Development of the manufacturing process called conching and the subsequent introduction of chocolat fondant, or melting chocolate, would lead to a redefinition of the word "chocolate". [...] Rodolphe modified an old water-powered grinding machine developed by an Italian named Bozelli, by embedding iron troughs in granite with the upper edges curved inward. [...] A separate conching building was built, with access limited only to authorized personnel. In 1899, the German magazine Gordian published a discussion entitled: "Why does this chocolate taste so different from all the others?" [...] By 1923, it was recorded that the "crunchy chocolates which sold in quantity only five to ten years ago have gone, the public now demanding a chocolate with a smooth velvet feel..."
The process evolved from the ancient Mexican practice of hand grinding cocoa beans between a roller and curved plate. In the early 1800s the Bozelli grinding machine mechanized the process
{{cite journal}}: CS1 maint: periodical has ISBN (link)On lui doit la fabrication du Chocolat crêmant, spécialement destiné à être mangé à la main. Ce chocolat se distingue par l'extrême finesse de sa pâte, qui laisse au palais l'impression d'une crème fondante et savoureuse. Ce résultat n'a pu être acquis que grâce à un procédé spécial de fabrication. Ce produit, créé il y a deux ans environ, a conquis, dès l'abord une réputation justifiée et constante.[It is responsible for the production of "Chocolat crêmant", specially designed to be eaten by hand. This chocolate is distinguished by the extreme fineness of its paste, which leaves the palate with the impression of a melting and tasty cream. This result could only be achieved thanks to a special manufacturing process. This product, created about two years ago, has gained a justified and constant reputation from the outset.]
On anoblit la pâte chocolatière en la chauffant et en la remuant pendant des heures, processus que l'on appelle le « conchage ». Ce faisant, le chocolat devient crémant et fondant.
Chocolat fondant. - On désigne sous ce nom une sorte de chocolat crémeux, présenté en minces tablettes.[Chocolat fondant. - This name refers to a type of creamy chocolate, presented in thin tablets.]
dark bars containing over 50 per cent cocoa ("ex-fondant")