Share 'Aging and Conching'

I've noticed how, after I make a batch of chocolate, usually very plain-- cacao paste, sugar, added fat-- it gets much better tasting in a week or two. Even when it is well enclosed.I also think it improves with age over a longer time, the course of a year or so. Am I fooling myself?Is there any aging point at which good chocolate might go downhill in quality?I wonder about the relationship betwe…