Raw unprocessed chocolate is gritty, grainy and really not suitable for eating. Swiss chocolate manufacturer Rudolph Lindt discovered a process of rolling and kneading chocolate that gives it the smoother and richer quality that eating chocolate is known for today. The name 'conching' comes from the shell-like shape of the rollers used. The longer chocolate <and any ingredients added like milk, vanilla, extra cocoa butter> is conched, the more luxurious it will feel on your tongue.