Lecithin-Free

A lecithin-free chocolate does not use any emulsifier which yields a more natural-flavor tasting chocolate. Lecithin can be made from soy, sunflowers or rapeseeds which is commonly seen in chocolate, and the emulsifiers act to help bind cocoa solids, sugar (and milk in a milk chocolate) to stick to the cocoa butter which improves the viscosity when melted. You will typically see more bean-to-bar chocolates as lecithin free, as they are produced to encapsulate the cocoa’s natural flavors which can sometimes be mitigated when processed using a lecithin.

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