Conches

Conching is where chocolate stops being ground mass and becomes real chocolate: the sharp edges of the flavor round off, acidity drops, moisture leaves and the texture turns velvety. It is the process that only large industries used to master. The VertiConcha 200 brings that control to artisans and small factories, with factory-grade features in a workshop-sized machine.

The VertiConcha 200 has a shearing device that lowers viscosity through mechanical emulsification, releasing the butter trapped in the cocoa solids. The effect is equivalent to adding up to 5% cocoa butter in fluidity — without adding it. You produce more fluid, velvety chocolates that are easier to work, with less butter in the formula and a lower final cost.

During conching, the machine circulates the chocolate and injects hot air to oxygenate the mass, reducing moisture and removing the acetic acid formed during bean fermentation. The result is chocolate with rounder notes, incomparable flavor and stable shelf life — with every parameter under your control.

Each type of chocolate calls for a different conching profile. On the VertiConcha 200 you control time, temperature, shear and oxygenation from a touchscreen (HMI), saving recipes to repeat the same result batch after batch. Three independent motors and the recirculation system keep the mass homogeneous from start to finish.

The VertiConcha 200 connects natively with the SferaOne ball mill (25 or 50 kg) and the ChocoMesh Pro vibrating sieve. This lets you build a complete line, from cocoa mass to finished chocolate, without worrying about moving the mass between stages — refining, sieving and conching in the same flow.