Here are some of the types of methods and machines used for conching:

1. **Rotary Conches**: Rotary conches are the most commonly used type of conching machine. They are round or oblong pots in which the chocolate mass is mixed, ground, and kneaded at temperatures of 65-75°C. Modern rotary conches have cooled jacketed vessels containing long mixer shafts with radial arms that press the chocolate against vessel sides.

2. **High Shear Conches**: With modern equipment, there have been a number of conching advancements, notably high shear conches. These supposedly can conch a batch of chocolate in less than an hour.

3. **Table Top Conches**: Table top conches are low impact conching machines that are suitable for small batches of chocolate.

4. **Universal Refiners**: Universal refiners are machines that can perform all the steps of grinding, mixing, and conching required for small batches of chocolate.

During the conching process, the chocolate is heated and stirred while undergoing mechanical shear forces. This process achieves several essential objectives consistently, such as texture development, flavor development, and removal of unwanted acids from the chocolate. The length of time for conching can range from 2 to 7 hours depending on the manufacturer and the desired outcome.
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