The simple answer is yes. You need an emulsifier to make chocolate candy bars. Also, the best emuslifying agen is lecithin.
Let us see what is emulsification. If you put vinegar and oil in a bottle, put your finger on the opening and shake vigoursly, the misxture looks cloudy as the vinegar and oils has broken up into tiny bubbles. If left for a while, the surface tension breaks down the oil droplets mix with other oil droplets, same happens with vinegar, and you wind up with oil (lighter substance of the two) on top of vinegar. Now if we add little egg yolk to it and repeat the process, the oil droplets remain small keeping the suface tension in place and same happens to the vinegar. This is called emulsification. Now the oil and vinegar look like a thick cloudy liquid. That is how the mayonnaise is made by breaking down the oil into tiny droplets.
Now to making chocolate. Cocoa beans are roasted, ground together with cocoa butter into a paste. Now sugar, flavoring and other ingredients are mixed. Now, you want the chocolate to be smoother. So it is mechanically broken up into tiny droplets. Soy bean derived lecithin is added so that these small droplets don't mix with other small droplets to give it a texture and keep the paste smoother. So! Soybean lecithin is used as an emulsifier. This prcess can takes long time, up to hours. Longer it takes, smoother is the texture of the chocolate.
If you did not break into these tny particles, it will be hard. Most of the cooking chocolate is NOT emulsified and is very hard.
Now back to your question, to make chocolate smoother like candy chocolates are, you have to break it down into smaller particles and emusify.
Normally, Soya bean lecithin is used as an emulsifier to make chocolate candy bars. You can use other types of lecithin, for example lecithin from egg yolk. Commericially, Soya lecithin is used because it does not breakdown during long hours of mechanical agitation used to make softer chocolate.
Egg yolk lecithin is used where the agitation process takes onle a few seconds or minutes like making mayonnaise. You have probably see commercials of hand blenders on the television making mayonnaise in seconds.
Chocolate can be made without lecithin; earlier in the last century, chocolate was always made without lecithin. As an emulsifier, lecithin is used to enhance chocolate smoothness and provide a smooth mouth feel, especially in milk chocolate whose added ingredients - dried milk and larger amounts of sugar - are prone to be grainy. The need for an emulsifier can be reduced by using carefully selected, quality ingredients which are ground finely, adding adequate cocoa butter to ensure a smooth, waxy texture and not cutting it with inferior fats, grinding the chocolate many times, and by using a long conching period to ensure a smooth, melt-in-your-mouth end product. Conching is the process where freshly manufactured chocolate, in a melted state, is left to mature in gently stirred vats for hours.
In the USA Hershey's and some other manufacturers have been experimenting with PGPR instead of on in addition to lecithin, as they strugle to formulate "extra creamy" extra milk chocolate items. Hershey's was selling an "extra creamy" version of the Hershey's milk chocolate kiss - sort of a chocolate drop wrapped in foil - and I bought some. They were very smooth, but something was different about them and so I read the bag, where it said the chocolate contained PGPR. I'm not sure how I feel about that. I'm more comfortable with lecithin, which I know is a natural product extracted from soybeans and which is good for you.
Lecithin is an emulsifier used to reduce the viscosity, or thickness of chocolate. Thinning out the chocolate slightly reduces the amount of cocoa butter required to produce the correct texture in the manufacturing process. http://www.choco.com/faq.html#Secti…
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 particles, contributing to a smoother mouth feel. Lecithin is also a natural antioxidant which stimulates the metabolism of fats, sugars, and protein. By raising the melting point of chocolate, lecithin acts as a preservative. 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 lecithing is genetically modified, so the only way to ensure that chocolate is GMO free is to eliminate lecithin, which some manufacturers now do.
No, you don’t have to use Lecithin always. You can do away with lecithin if Cocoa butter is added in enough quantity. Recently, my hubby bought this chocolate “Chocolat Bonnat” that has no lecithin, and was yummy. In fact when lecithin is added, it reduces the amount of cocoa butter (that is more expensive than lecithin) needed as it reduces the viscosity of the chocolate. Lecithin is usually derived from soy beans. Though the permitted level is usually 2- 5%, if the consumer is sensitive to soy products it could lead to allergic reactions. Also, as lecithin is derived for most part from genetically modified soy beans, the GMO free chocolate has to eliminate lecithin.
Lecithin is an emulsifier, usually derived from soy beans, used in chocolate to maintain a smooth emulsion of the various fat and sugar crystals. Lecithin is an emulsifier used to reduce the viscosity, or thickness of chocolate. Thinning out the chocolate slightly reduces the amount of cocoa butter required to produce the correct texture in the manufacturing process.
Lecithin is not an irreplaceable food agent, but it is very important for nutrition. It facilitates the process of digestion, absorption and healthy metathesis of fats, increases bile secretion, connected with protein it forms cell membranes, and normalize cholesterol metabolism.
Lecithin promotes secretion of various hormones, including sexual ones. Besides, lecithin performs a lot of other activities — it helps various agents to penetrate through cell membrane, braces nerves, contributes to intellectual activity, transports fat acids, prevents from agglomeration of great number of acids and alkalis in blood.
Doctors frequently use lecithin for treatment of impotence. Lecithin is a powerful emulsifier and that's why it is especially important for prevention and treatment of atherosclerosis. The daily need of adult organism in lecithin is approximately 5g.
Whether you're baking the ultimate chocolate cake or making a chocolate sauce, chances are you'll have to make a decision about what kind of chocolate to use. But sorting out types of chocolate at the grocery store or gourmet shop can be confusing. Some are labeled "bittersweet" or "semisweet," and some are simply identified by cocoa percentages. To understand chocolate labels, you need to understand the terminology (see A chocolate lexicon) and know a few basic facts about how chocolate is made.
All real chocolate comes from the cocoa bean, the fruit of a tropical tree, Theobroma cacao. Much of the quality of the chocolate will depend on the origin and quality of the beans.
To make chocolate, processors roast and shell the cocoa beans, leaving only the centers, called nibs. These nibs are then pulverized or ground into a smooth liquid that's called chocolate liquor (although it contains no alcohol). When the chocolate liquor cools, it forms solid blocks.
Chocolate liquor is the basis for all things chocolate. Pure chocolate liquor is very dark and bitter and has only two components--cocoa solids and cocoa butter. The solids give chocolate its characteristic dark, strong flavor, and the cocoa butter translates to a smooth mouth feel.
In its natural state, chocolate liquor contains a little more than half (50% to 58%) cocoa butter and the rest solids. Early on, producers learned that by increasing the cocoa butter, they could create chocolate with a better sheen and smoother texture. So they developed a high-pressure filter process that breaks down chocolate liquor and separates the solids from the butter. They could then manipulate the chocolate to produce a range of styles.
To create eating chocolate, sugar and flavorings are added to the cocoa butter and solids. While some sugar is needed to make pure chocolate palatable, the best examples contain a high percentage of real chocolate and only small amounts of sugar or other additives.
This last detail is perhaps the most confusing when it comes to deciphering chocolate labels. When manufacturers list the percentage of chocolate on a label (a practice common in Europe and gaining popularity here), they often use the terms "X% of cocoa solids" or "X% of cocoa." What they're actually referring to is the total percentage by weight of cocoa solids and cocoa butter combined, in other words, the total percentage of ingredients derived purely from the cocoa bean. The remaining weight of the chocolate will consist of sugar, lecithin (a soy-derived emulsifier), and typically vanilla. Lesser quality chocolates also include other fats (like palm kernel oil) and flavorings.
What these percentages don't tell you, however, is the proportion of cocoa butter to cocoa solids. About the only way to figure out whether one chocolate has more cocoa butter than another is to compare the nutritional labels. As long as you're comparing first-quality dark chocolates without any additives, the one with a higher fat content will be the one with more cocoa butter. This will most likely be the more expensive of the two as well, since cocoa butter is more valuable than the solids for its texture and richness. Also, check the ingredient list while you're at it, because if the chocolate contains any dairy products or other types of fat, this will skew the fat percentage.
Yes, you need to use lecithin (usually made from soya beans) to get a smoother choclate. The cooking choclates are not emulsified and are usually soft, but the choclate used for making softer items like choclate candy are definitely emulsified. Other emulsifiers are egg yolks, cocoa butter. Cocoa butter could easily be used as a substitute for lecithin, but it is very expensive.
Hi, Usage of 100% soy-based lecithin acts as an emulsifier in chocolate production process which helps disperse the ingredients in the chocolate evenly and consistently.
Soya lecithin powder replaces of cocoa butter upto 34%, reduces power consumption per batch and reduces production cost. It increases shelf life. http://www.matlani.com/powder-f97.h…
Michel Cluizel chocolates are the best on the market. They are imported from France, where they are produced with 100% certified natural products. They are the only chocolate manufacturer that does not use Lecithin and GMO. These chocolates are guaranteed never frozen. http://www.culinaryteas.com/Chocola…
Hi, Yes. We have to use lecithin in making chocolate. Lecithin is a phospholipid that functions as an emulsion stabilizer. It also influences the process of fat crystallization, contributes to bloom resistance, and also influences surface gloss on chocolate. Lecithin often is found in chocolate confectionery. In confectionery coatings, emulsifiers work to inhibit “bloom”, the migration of fat onto the surface of product, resulting in a thin, whitish-appearing layer. http://www.preparedfoods.com/CDA/Ar…
Egg yolks provide fat and lecithin (a natural emulsifier), which contribute to the fine texture of baked goods, and egg whites contain proteins that give structure to the final product. The little bit of lecithin in just one yolk can make a big difference.
Dear Staff, Lecithin helps maintain an emulsion or attachment between the cocoa butter and sugar during the chocolate making process. Lecithin is a natural emulsifier that is derived from soybeans.Derived from soy beans or egg yolks, nutrient-rich lecithin is a wonder ingredient. It's used in cooking as an emulsifier, preservative, lubricant, and moisturizer. It's a healthful substitute for fat in baked goods, adding moisture and improving texture. Bakers use it as a dough enhancer because it helps give yeast breads more of a rise. It comes either granulated or as a liquid.Its Substitute is Vegetable oil.
Usage of Lecithin as an emulsifier is required to get the smoothness that a chocolate demands. So, it is justified.
Production test runs on small and medium-sized production lines prove GRIND-STED CITREM has identical functional properties to lecithin atequal dosage levels. At higher dosages, the innovative ingredient performs even better than lecithin, one of the most well-known emulsifiers. The supreme virtue of GRIND-STED CITREM is that it gives chocolate the flowing properties required for the smooth and cost-effective production of confectionery products.
Egg yolks provide fat and lecithin (a natural emulsifier), which contribute to the fine texture of baked goods, and egg whites contain proteins that give structure to the final product. The little bit of lecithin in just one yolk can make a big difference. Too many egg whites will make a baked good dry and rubbery. This is from http://www.baking911.com/healthy_ba…
Hello, lecithin is usually used to make chocolate smooth. Some companies have been trying different methods but it is still dominant. It is not harmful in any way as it is derived from soya (well, unless, you are allergic to soya). At home you can replace it with some vegetable oil, egg yolk or glycerine. Good luck.
Yes lecithin is usually used in chocolates as its cheaper than cocoa butter ,but with with same function.Soya-lecithin often is found in chocolate confectionery. In confectionery coatings, emulsifiers work to inhibit “bloom,” the migration of fat onto the surface of product, resulting in a thin, whitish-appearing layer. Lecithin Extracted from soybean oil, lecithin is used in food manufacturing as an emulsifier in products high in fats and oils. It also promotes stabilization, antioxidation, crystallization and spattering control. Powdered lecithins can be found in natural and health food stores.
letchin is an emusifier used to reduce the viscosity of the chocolate solution.it is a naturally occuring surface active agent.i am not aware of any substitutes.it is used directly in general
Yes, lecithin is the most common emulsifier used. However, several companies are experimenting with reasonable substitutes, but there is no proof as of now that other emulsifiers work as well as lecithin does.
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