A process for making smoother chocolate called conching was made in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it `` amalgamates smoothly and completely with cake batters . '' A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it `` amalgamates smoothly and completely with cake batters .