What is lecithin and why is it used to make chocolate?
Lecithin is an emulsifier (a product that makes things mix together more easily), usually manufactured from soy beans. In chocolate, lecithin is used as a replacement for cocoa butter (which is far more expensive). Lecithin coats individual sugar and cocoa particles more effectively than cocoa butter, contributing to a smoother mouth feel. Lecithin is also a natural antioxidant which stimulates the metabolism of fats, sugars, and protein and acts as a preservative by raising the melting point of chocolate. Some countries allow up to 5% lecithin in chocolate; the average for very high quality chocolate is 2% or less. Many people are unknowingly sensitive to soy, which makes its presence in chocolate problematic. Also, the source of much lecithin is genetically modified, so the only way to ensure that chocolate is GMO free is to eliminate lecithin, which some manufacturers now do.
