Why we use a small amount of sunflower lecithin in our chocolate
If you read ingredient lists closely, and we know many of our customers do, you may have noticed that most of our chocolate contains a small amount of an emulsifier, sunflower lecithin. We also know that emulsifiers in general and lecithin in particular, are ingredients some people have questions about.
We think it’s important to be open about the choices we make, especially when they prompt questions. This post explains what emulsifiers do, why we use sunflower lecithin specifically, and how it fits into our wider approach to craft chocolate.
First, a shared starting point
We understand why the use of emulsifiers may raise eyebrows. Craft chocolate has, quite rightly, encouraged people to think more carefully about ingredients, processing, and transparency. Some excellent craft chocolate is made without emulsifiers, including these in our own range, and for some people, that is an important purchasing choice.
Our aim isn’t to compare emulsifier-free chocolate with chocolate containing an emulsifier or to position one as better than the other. Rather, it’s to explain why we have chosen to use a very small amount, and how that choice supports the flavour, texture, and consistency we’re striving for.
Lecithin is an emulsifier used throughout the food industry, not just in chocolate. Virtually all living cells, whether human, animal or plants, contain emulsifiers, known as phospholipids. They are essential components of cell walls due to their inherent properties.
Emulsifiers have two ‘ends’. Think of it like a magnet that has a south pole and a north pole, but in the case of an emulsifier, one end is hydrophilic (water-loving) and the other end is hydrophobic (oil-loving). In simple terms, an emulsifier acts as a bridge between fat (coco butter) and solids (cocoa solids and sugar) which would otherwise repel each other.
This bridging effect creates a stable matrix that holds individual components in place in the chocolate, helping them work together more smoothly.
In chocolate making, this means it:
- Improves flow during refining and moulding
- Helps achieve a smooth texture
- Allows the chocolate to be processed more gently
- Can help to prevent chocolate ‘bloom’ (white streaks or blotches in the chocolate)
It’s worth noting that lecithin is used in extremely small quantities, under 1% of the final recipe. Its role is functional rather than flavour-driven.
Why sunflower lecithin, not soya?
Not all lecithin is the same. We use sunflower lecithin, rather than soya lecithin, for several reasons – firstly, it’s non-GM and avoids common allergen concerns associated with soya, aligning better with our ingredient philosophy and secondly it has a neutral flavour profile meaning that its presence is undetectable to the taste palate.
Unlike soya lecithin, which is usually extracted using a chemical solvent, sunflower lecithin is extracted through a cold-press process, much like that used in olive oil production.
This choice reflects our broader approach to sourcing: selecting ingredients carefully, even when they make up only a tiny fraction of the final product.
Why craft chocolate makers choose different approaches
Many craft chocolate makers choose not to use lecithin at all. Instead, they may rely on higher cocoa butter content, longer conching times, or different processing techniques to achieve the desired texture and flow.
These approaches can produce exceptional chocolate, but they also come with trade-offs whether that’s mouthfeel, consistency between batches, or the amount of cocoa butter required.
There isn’t a single ‘correct’ way to make good chocolate. Emulsifier-free chocolate and chocolate made with a small amount of an emulsifier are both found within the craft chocolate industry.
Our reasoning at Firetree
At Firetree, our focus is always on the taste journey; revealing the natural flavour profiles of our cocoa beans.
Using a very small amount of sunflower lecithin allows us to achieve the texture and melt we’re looking for, maintaining consistency across small, carefully-crafted batches. It means that we don’t need to rely on higher levels of added cocoa butter and that we can process the chocolate gently, without masking flavour for example with the use of added vanilla.
We use lecithin sparingly and deliberately. It’s a tool, not a shortcut.
Transparency matters
We know that ingredient choices matter to people, and we respect that. That’s why we’re open about what we use and why we use it.
If you’d prefer chocolate without lecithin, you can try our Solomon Islands, Guadalcanal 82% Dark Chocolate or anything from our 100% cocoa range. For us, sunflower lecithin, used carefully and in very small amounts, supports the quality and consistency of the chocolate we want to make.
If you have questions about our ingredients or our process, we’re always happy to talk. Craft chocolate is, after all, as much about conversation as it is about flavour.
For more on the use of emulsifiers by food producers.
