Bean to Bar1 min read
Conching: the slowest step is the most important
Hours of slow grinding decide whether chocolate melts like silk or breaks like chalk. Inside the step most factories rush — and we refuse to.
Team Megham · 12 June 2026
The Megham Journal
Bean to Bar
How a cacao pod from the Krishna delta becomes a finished bar — fermentation, roasting, conching, and everything in between.