Share 'To conche or not to conche?'

In the European and North American markets not many make chocolate with no conche, in what could be loosely termed the Mexican vs. European style. Here are two, Claudio Corallo and Taza. Here are a couple of articles that introduce you to what these makers do, and how it is different. Taza on The Chocolate Note (with review,) and Corallo in der Spiegal What are your opinions about these chocola…