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How to Make Chocolate Without Soy Lecithin

How to Make Chocolate Without Soy Lecithin

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

Master Chocolatier Tips: How to make Chocolate without Emulsifier or Soy Lecithin

Are you looking to craft chocolates without any emulsifier or soy lecithin? This is a growing trend, and there are several effective ways to achieve incredible results. Below, I’ll share recommendations on how to create chocolate without these additives using Santa Barbara Chocolate. By starting with pure chocolate liquor as the base, you can produce artisan chocolates with high cocoa solid content, exceptional flavor, and versatile functionality. From my perspective, this is one of the most impressive ways to create custom chocolate.

Why Avoid Emulsifiers and Soy Lecithin?

Some chocolatiers and customers prefer to avoid emulsifiers and soy lecithin for various reasons. Emulsifiers are typically used to improve the texture and shelf life of chocolate, but their absence results in a more natural product. Many also prefer to eliminate soy lecithin due to potential allergies or a desire for a simpler ingredient list. Crafting chocolate without these additives allows for a focus on pure, rich flavors and a cleaner label.

Using Pure Chocolate Liquor as the Base

Pure chocolate liquor—made from ground cacao nibs—is an ideal starting point for creating chocolates without emulsifiers or soy lecithin. It’s rich, versatile, and delivers the full essence of cacao. Santa Barbara Chocolate’s pure chocolate liquor provides a perfect foundation for crafting ganache, truffles, and other confections.

Making Custom Ganache

Ganache is a fundamental component of many chocolate creations. Here’s a recipe for a ganache that is rich, smooth, and made without emulsifiers:

Ingredients:

Instructions:

  1. Melt the chocolate liquor and pure cacao over a double boiler, stirring frequently.
  2. Gradually add the turbinado sugar, ensuring it dissolves completely.
  3. Stir in the condensed milk until the mixture is smooth and glossy.
  4. Allow the ganache to cool slightly before using it as a filling or base for other chocolate creations.

This ganache has a complex and sublime flavor that makes it one of my favorite bases to work with. Its rich texture and natural sweetness are perfect for a variety of desserts.

Making Custom Truffles

Truffles are a timeless favorite, and crafting them without emulsifiers or soy lecithin enhances their artisanal appeal. Here’s a simple yet effective recipe for truffles:

Ingredients:

  • 6 oz pure chocolate liquor
  • 10 oz raw sugar

Instructions:

  1. Melt the chocolate liquor over a double boiler.
  2. Gradually add the raw sugar, stirring until fully incorporated.
  3. Chill the mixture until it firms up enough to roll into small balls.
  4. For a finishing touch, coat each truffle with a thin layer of pure 100% chocolate.

Additional Ideas:

  • Consider creating honey-based centers for your truffles. The natural sweetness of honey pairs beautifully with the intense flavor of 100% chocolate.
  • Experiment with coatings such as finely chopped nuts, cocoa powder, or grated chocolate for added texture and flavor.

Benefits of 100% Pure Chocolate Coatings

Using a 100% chocolate coating is not only a marketing advantage but also a way to deliver the pure, unadulterated taste of cacao to your customers. It’s a bold choice that highlights the natural richness of chocolate, appealing to both purists and adventurous chocolate lovers.

Tips for Working with Chocolate Without Emulsifiers

  1. Control the Temperature: Chocolates without emulsifiers are more sensitive to temperature fluctuations. Use a thermometer to maintain precise control during melting and tempering.
  2. Choose High-Quality Ingredients: With fewer additives, the quality of your chocolate and other ingredients will shine through. Opt for premium raw sugar, pure chocolate liquor, and fresh flavorings.
  3. Experiment with Ratios: Without emulsifiers, achieving the perfect texture may require some trial and error. Adjust the ratios of chocolate, sugar, and liquid to suit your preferences.

The Art of Custom Chocolate

Creating chocolate without emulsifiers or soy lecithin is an art form that allows for endless customization. By using pure, natural ingredients, you can craft chocolates that stand out for their exceptional quality and flavor. Whether you’re making ganache, truffles, or other confections, the absence of additives brings out the true essence of cacao.

Final Thoughts

Santa Barbara Chocolate’s pure chocolate liquor is an excellent starting point for making artisan chocolates without emulsifiers or soy lecithin. With a focus on quality ingredients and simple techniques, you can create confections that are as delicious as they are natural. Whether you’re a professional chocolatier or an enthusiastic home cook, these methods are sure to inspire your chocolate-making journey.