the present invention relates to a novel method for conching chocolate , whereby a chocolate mass is submitted to a conching method that comprises the following steps : — a dry conching step performed at a temperature of between 50 ° c . and 70 ° c ., — and subsequent a wet conching step performed at a temperature of between 60 ° c . and 110 ° c ., more in particular at a temperature between 60 ° c . and 90 ° c ., wherein the dry conching temperature and the wet conching temperature are comprised within the range defined by the graph of fig . 13 . most preferably the dry conching step is performed at about 60 ° c . and the wet conching step at about 60 ° c . or about 90 ° c . advantageously , this adapted conching process conserves and even increases the antioxidant activity of a chocolate , in particular a dark chocolate . consequently , the present invention further relates to a method of conserving and / or increasing the antioxidant activity of chocolate and to chocolates processed accordingly .