"The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing.[56]

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[57][59] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal | Melting temp. | Notes
I | 17 °C (63 °F) | Soft, crumbly, melts too easily
II | 21 °C (70 °F) | Soft, crumbly, melts too easily
III | 26 °C (79 °F) | Firm, poor snap, melts too easily
IV | 28 °C (82 °F) | Firm, good snap, melts too easily
V | 34 °C (93 °F) | Glossy, firm, best snap, melts near body temperature (37 °C)
VI | 36 °C (97 °F) | Hard, takes weeks to form

Molten chocolate and a piece of a chocolate bar

As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter are able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases – the melting process. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify.[60]"

The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butter fat. Chocolate with a higher fat content will melt at a lower temperature.[61]

Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

 

Most manufacturers don't use distributors. They prefer to sell direct to wholesalers, retailers, consumers, or some combination of all three. However, a good distributor can be an excellent way for a small firm to instantly establish credibility and a presence within either their industry's domestic or foreign marketplaces.

- Hypermarket: store that realize more than 1/3 of its sales volume in food and whose the ground is greater than 2,500m2
- Supermarket: store that realize more than 2/3 of its sales volume in food and whose the ground is between 400 and 2,500m2

The time between the order is processed and the delivery is completed has to be as short as possible. This is why many chocolate companies only ship on Monday-Tuesday-Wednesday and avoid weekends and national holidays.

Many chocolate companies charge an extra $10.00 between the months of May and September, or when the package has to reach a warm location. This surplus covers the gel packs, dry ice, foam sheets, and other insulating material to prevent the heat from reaching the chocolate inside the package." 

- “Chocolate.” Wikipedia, Wikimedia Foundation, 6 Nov. 2017, en.wikipedia.org/wiki/Chocolate. 

- wikiHow. “How to Make Chocolate.” WikiHow, 7 Nov. 2017, www.wikihow.com/Make-Chocolate.

- Distribution Methods - learn about different distribution methods and how to choose the best distribution method for the needs of your business., www.venturechoice.com/articles/distribution_methods.htm.

- Sharon, et al. “ARTICLES.” The Chocolate Journalist, 17 May 2016, thechocolatejournalist.com/shipping-chocolate-best-practices/.