The refining and conching stages of chocolate production are particularly energy-intensive. Refining requires powerful machinery to grind the cocoa and other ingredients into fine particles, while conching involves continuous agitation and heating of the chocolate mass over extended periods. The energy required for these processes depends on factors such as the size and efficiency of the equipment, the duration of refining and conching, and the desired characteristics of the final chocolate product.

Efforts to improve energy efficiency and sustainability throughout the chocolate supply chain, from farm to factory to table, are essential for minimizing the environmental impact of chocolate production while meeting the growing demand for this beloved treat.

In the oChocolat workshop, all machinery is powered by self-generated energy from a nearby stream, the Great Gete. Hydropower is inherently sustainable, as it relies on the natural water cycle and does not deplete finite resources like fossil fuels. By incorporating hydropower into chocolate nut spread processing operations, oChocolat demonstrates a commitment to sustainability and environmental responsibility, aligning with consumer preferences for eco-friendly products.