Liquid lecithin is an oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candy makers look for lecihin as an emulsifier(make water and oil combine) in real chocolates, caramel and taffy.
Lecithin can be used to thin chocolate. It is more cost effective than cocoa butter and less is needed for sililar results. Use 0.25 % -0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken. Can also be used to control sugar crystallization. Lecithin is often used in bread making as a dough conditioner and mild preservative. Use 2 to 3 teaspoons per every 3 cups of flour.
Combined with vegetable oils, lecithin can be used instead of high-calorie oils for greasing pans and sauteing food.
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