In addition to the old longitudinal conches, Felchlin has an array of more modern vertical conches that are used to make chocolates that are not part of the Grand Cru line. One of the advantages of modern conches (apart from the fact they work much faster) is that you can get a lot of capacity in a small footprint. Even a small increase in the diameter of the conche increases volume significantly and then you can also increase the height.
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