„Perfected flavor and aroma need one thing above all else: time.“

Andre Hohensee, Conching Supervisor at HACHEZ

Unique smoothness

The conching process involves blending, kneading and thus heating the fine chocolate powder mass in shell-shaped containers (French: la conche). During this process volatile acids that might impair the flavor are released. The chocolatiers at HACHEZ take up to 72 hours for this step – nine times longer than other manufacturers. This constant blending results in the delicate smoothness that characterizes our HACHEZ products.