Lecithin: Why you need it in chocolate making. Science explained.

[@juanowen2]

Hey, i'm making chocolate with coconut oil, sugar dan milk powder. I mix it with food processor and I bring it to double boiling, but the milk powder and sugar still didn't dissolve at all. If I use lecithin, can it reach its homogenous and bind with the coconut oil? Thanks before

[@whatpeoplealsoask2622]

I tried use coconut oil before, lecithin do help! While it will never dissolve into the mix it can help it to be more homogeneous as you said!
Good luck and don’t forget to subscribe if you like my content 😄

[@juanowen2]

@@whatpeoplealsoask2622 With only milk powder, sugar, and coconut oil, the chocolate has a sand-like texture when I eat it. With the addition of lecithin, can I overcome that sand-like texture?

[@whatpeoplealsoask2622]

@@juanowen2 It will be more homogeneous, but I think the sand like texture will still be there unless you use some professional grinder, which I never tried

[@Maharshispov]

What could be the approximate shelf life of the chocolate if it's made with cocoa powder, coconut oil, dates powder, and lecithin?

[@whatpeoplealsoask2622]

I think it depend, but Homemade chocolate with these ingredients typically lasts several weeks to a few months when stored in a cool, dry place, away from direct sunlight and moisture.

[@francislichi7598]

How do you get pectin ??

[@whatpeoplealsoask2622]

I think you can get it by boiling okra or from specialty store or Amazon
Couldn’t find okra one but I think fruit one might work too amzn.to/3M8mk8D

[@luisparedes5303]

Thank u! 🤝🏼🤗🤗

[@whatpeoplealsoask2622]

You are welcome 😉

[@todayipaint4667]

oh dear.

[@whatpeoplealsoask2622]

Hey, how’s going ( ´▽` )ﾉ

[@cheffelix]

nice

[@whatpeoplealsoask2622]

Thanks