MANUFACTURE Formation of the chocolate-mass Cocoa butter is extracted from a portion of the cocoa mass. This is then added to the remaining cocoa block with the other two basic ingredients, sugar and milk. The mixture is kneaded and rolled, and then heated to 80°C in huge troughs, called "conches", where it is continually stirred into a soft, homogeneous mass with a rich, round aroma. Temperature-controlled equipment ensures that the chocolate maintains the right degree of fluidity to be poured into molds.