The longitudinal conch, created in 1879, revolutionized the taste and texture of chocolate. Modern equipment utilizes preheated water to rapidly increase the temperature of the chocolate as it is made. This allows the chocolate to be completed much faster and cheaper. However, this rapid application of heat can destroy delicate flavors. The 1879 conch creates heat only by friction. The process takes much longer, however, it protects delicate flavors. The Swiss conducted trials on both. The tasting panel unanimously chose the 1879 conch to protect the delicate fruit, floral and nut flavors of Pure Nacional.