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Every step of the chocolate-making process, from plant to bar, is important. But one of those steps remains somewhat mysterious and controversial. It is called conching, and is simply the kneading together of the ingredients. It sounds simple enough, but as with filtering in the wine world, there are people who claim it necessary, others who have no opinion and still others who say that it lobotomizes the raw material.
For the full article, check out the new issue of Wine Spectator, on newsstands October 27, 2009.
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