Chocolate making is both an art and a science. One of the ingredients that play a crucial, though often overlooked, role in perfecting chocolate’s texture and usability is Lecithin.
At Agrobio Int, we use lecithin to ensure our chocolate products maintain their superior quality and consistency.
But what exactly is lecithin, and why is it so important in chocolate?
What is Lecithin?
Lecithin is a fatty substance that acts as an emulsifier. It stabilises and binds ingredients that typically don’t mix well, like the cocoa butter and dry ingredients (such as sugar and cocoa solids) found in chocolate.
This binding reduces the chocolate’s viscosity (glue-y nature), making it smoother and easier to temper, mold, and work with.
Why Use Lecithin in Chocolate?
- Improved Texture and Flow
Chocolate in its natural state is incredibly thick when melted, which can make it challenging to handle during production. By adding lecithin, chocolatiers reduce this thickness, which makes the chocolate flow better without adding excess cocoa butter or fats.
This is particularly important for creating delicate chocolate shells or smooth coatings, where a thin and even chocolate layer is essential.
2. Cheaper than Cocoa Butter.
While cocoa butter can also improve the flow of chocolate, it’s significantly more expensive. Lecithin provides an efficient, cost-effective alternative because only a small amount (often less than 0.5%) is needed to achieve the desired texture.
This efficiency is great for large-scale chocolate production, where it helps to keep costs down without sacrificing quality.
3. Shelf-Life Extension
Lecithin’s stabilising properties also extend the shelf life of chocolate products.
By creating a more consistent blend of ingredients, lecithin helps prevent the separation that can occur over time, ensuring a longer-lasting, tasty product.
Types of Lecithin Used in Chocolate.
1. SOY LECITHIN
Soy lecithin has long been the most commonly used emulsifier in chocolate. Derived from soybeans, it has a long history, dating back to a Swiss patent in the 1930s.
Despite its efficiency, soy lecithin comes with concerns.
- Many consumers prefer to avoid soy products due to allergies or issues with genetically modified organisms (GMOs).
- Additionally, the extraction process for soy lecithin often involves chemical solvents.
2. SUNFLOWER LECITHIN.
An increasingly popular alternative, sunflower lecithin, is extracted using a natural cold-press method, similar to that of olive oil.
- It’s more sustainable and avoids the chemical solvents used in soy processing.
While it is slightly more expensive, its cleaner extraction process and organic farming practices make it a preferred choice for ethical and health-conscious consumers.
How Much Lecithin is Used in Chocolate?
The amount of lecithin used in chocolate is minimal. Typically, it makes up less than 0.5% of the total weight.
Interestingly, adding too much lecithin can have the opposite effect, increasing the chocolate’s viscosity instead of reducing it. Therefore, precision is key.
At Agrobio Int, we carefully measure and balance all ingredients to maintain the luxurious texture our chocolate is known for.
Is Lecithin Necessary for Homemade Chocolate?
For home chocolate enthusiasts, lecithin isn’t strictly necessary. However, adding it can make tempering and moulding your chocolate much easier, especially if you’re working on large batches.
If you’re experimenting, try making chocolate both with and without lecithin to see the difference.
Just remember that a little goes a long way — too much can make the chocolate overly thick.
Addressing Concerns Around Lecithin.
Some skeptics view lecithin as controversial, an unnecessary additive or even a “cheat” in chocolate making.
While it’s true that some manufacturers use lecithin to lower costs, at Agrobio Int, our focus is on quality and functionality.
We use lecithin to preserve the natural integrity of our cacao’s origin, ensuring each chocolate bar, spread and praline delivers a consistent and delightful flavour.