Refine the Chocolate
Chocolate now goes into the wet grinder. The wet grinder acts as a melanger, and serves two very important purposes — the granite wheels refine the chocolate into particles finer than 20 microns so your tongue does not detect any graininess in the finished product. The paddles then aerate the chocolate in a process called conching, which further refines the flavor.
Sugar is added at this stage so it is refined along with the chocolate. You can make whatever sugar percentage you want, which is one of the benefits of making your own chocolate. But remember it's all in the beans — more or less sugar won't change the flavor as much as you think. It will only make your chocolate more or less sweet. Some people add a little vanilla bean as a slight flavor enhancer or milk solids to make milk chocolate. You can also add a little extra cacao butter at this point to make a smoother, silkier chocolate.