In this process, known as conching, the paste of ground beans is passed between porcelain disks for many hours, creating a silky chocolate that melts on the tongue.
Tā ir kakao masas mīcīšana starp porcelāna diskiem, kas ilgst vairākas stundas un padara šokolādi tik samtaini maigu, ka tā kūst uz mēles.