Post by Alan on Mar 17, 2006 21:47:30 GMT -5
Dear all,
So, I keep noting that many of the high-end chocolate producers are not using lecithin in their products. This being the case, it makes me not want to use it either.
However, before I do something, or do not do it, as the case may be, I like to understand why. So, I started thinking about what lecithin does do when one adds it. As far as I know, it does the following interrelated things:
1) It reduces viscosity of the final product.
2) In reducing viscosity it, therefore, allows manufacturers to save cocoa butter and, therefore, money.
3) For small-batch producers it may allow easier molding at a given temperature due to the reduced viscosity.
4) If one will be mixing the melted chocolate into a water-based liquid, such as milk, (i.e., hot chocolate), it helps the chocolate mix evenly into the liquid.
Anything else?
The above results of lecithin addition seem to be quite useful. So, my question is, why are artisanal producers foregoing it? Is it simply a matter of trying to get rid of anything that might interfere with the carefully crafted cocoa flavor? Is it an issue of mouth-feel, and if so, how is mouth-feel impacted? Is it all politics?
I guess that put in simple terms, here is what I want to know:
I want the best tasting chocolate possible with the least amount of other flavors added, including sugar and vanilla. In addition to this, I want an extremely smooth mouth-feel and chocolate that melts away with no sign of stickiness. I want a well-tempered product with a mirror-like shine and clean snap. What role does lecithin have to play in my above desires. It is easy enough to simply not add any, but what would the difference be anyway? Lastly, why would seventypercent.com make the following statement:
Why is Bonnat referred to as "rustic" for not using lecithin? My favorite chocolate bar also does not have any lecithin and the last thing I would call it is "rustic." In fact, it is the most refined bar I've ever seen. I just feel that there is a contradiction somewhere to be found.
Thanks for humoring my obscenely long question/comment.
Alan
So, I keep noting that many of the high-end chocolate producers are not using lecithin in their products. This being the case, it makes me not want to use it either.
However, before I do something, or do not do it, as the case may be, I like to understand why. So, I started thinking about what lecithin does do when one adds it. As far as I know, it does the following interrelated things:
1) It reduces viscosity of the final product.
2) In reducing viscosity it, therefore, allows manufacturers to save cocoa butter and, therefore, money.
3) For small-batch producers it may allow easier molding at a given temperature due to the reduced viscosity.
4) If one will be mixing the melted chocolate into a water-based liquid, such as milk, (i.e., hot chocolate), it helps the chocolate mix evenly into the liquid.
Anything else?
The above results of lecithin addition seem to be quite useful. So, my question is, why are artisanal producers foregoing it? Is it simply a matter of trying to get rid of anything that might interfere with the carefully crafted cocoa flavor? Is it an issue of mouth-feel, and if so, how is mouth-feel impacted? Is it all politics?
I guess that put in simple terms, here is what I want to know:
I want the best tasting chocolate possible with the least amount of other flavors added, including sugar and vanilla. In addition to this, I want an extremely smooth mouth-feel and chocolate that melts away with no sign of stickiness. I want a well-tempered product with a mirror-like shine and clean snap. What role does lecithin have to play in my above desires. It is easy enough to simply not add any, but what would the difference be anyway? Lastly, why would seventypercent.com make the following statement:
Regarding Bonnat:
Almost uniquely among chocolate makers, they don’t use any emulsifier (lecithin) in their chocolate, making it slightly more ‘rustic’ than many, without affecting the taste.
Almost uniquely among chocolate makers, they don’t use any emulsifier (lecithin) in their chocolate, making it slightly more ‘rustic’ than many, without affecting the taste.
Why is Bonnat referred to as "rustic" for not using lecithin? My favorite chocolate bar also does not have any lecithin and the last thing I would call it is "rustic." In fact, it is the most refined bar I've ever seen. I just feel that there is a contradiction somewhere to be found.
Thanks for humoring my obscenely long question/comment.
Alan