The refining process remains the same, but the conching crucially happens at a significantly lower temperature than milk chocolate -- below 140 degrees Fahrenheit. Any higher, and the chocolate ...

These nibs are pressed or ground into cocoa liquor, a fluid, bitter form of chocolate. This cocoa liquor goes through the process of conching, which helps refine the chocolate's flavor to mix it ...

And it's all thanks to Swiss chocolate makers. Most importantly, they invented the conching machine, the most important machine in making chocolate. We visited Favarger in Geneva, Switzerland ...