The Process

Step 4

Grinding & Conching

We grind the cocoa nibs in stone grinders for 24 to 36 hours. During this time in the chocolate making process, cocoa butter is pulverized out of the nibs, and the mixture begins to liquefy. Once it’s reached an appropriate consistency, we transfer the ground cocoa mass to a large mixer known as a conche, along with organic cocoa butter and organic sugar. At this point in the process, the substance can officially be called chocolate—and yes, we sell Baker's Chocolate in bulk by the pound.