most recent 30 from http://paleohacks.com 2013-05-22T00:42:43Z http://paleohacks.com/feeds/user/1287 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/8115/soy-lecithin-in-dark-chocolate/8125#8125 Miro 2010-08-03T19:40:56Z 2010-08-03T19:40:56Z

<p>From my experience making raw chocolate..Lecithin has a very unique property as a emulsifier. When you add water based substances to your chocolate the lecithin will bind to one end of the fat(oil) and one end of the water and bind the two together. You don't have to use lecithin if for some reason it turns you off. But it's great in small amounts. Get high quality lecithin. </p> <p>I personally use less then a 1/4 tsp when I make chocolate so I'm sure chocolate companies dont use much more. It was mostly meant to bind flavors together so you experience one solid flavor.</p>