The stone grinder or also called Melanger. This is a traditional way to finely grind the cocoa nibs. On a granite bottom and 2 granite round stones that roll on top of each other, the cocoa nibs are finely ground to under 20 microns. This is a very organic way of fine grinding. This process can be done up to 70 hours. When you reach 20 microns, you can have the chocolate conch in this melange odor or transfer to a conche. The chocolate can be flavored in an aqurate way in the conche.