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May 22, 2006
2:54 pm
St. Thomas
Forum Posts: 4
Member Since:
March 5, 2006


Could anyone please tell me if lecithin acts as a fat bloom inhibitor?

If it does, which is better to use, liquid lecithin or powdered?

How much should I add?

Thank you,

May 22, 2006
5:28 pm
Forum Posts: 430
Member Since:
September 30, 2004

No, it does not. It's solely an emulsifier.

If you add 3% pure milk fat (not butter, as butter is 20% water), it will act as a bloom inhibitor. It will be more difficult to temper, however.

June 24, 2006
2:13 am
Art Pollard
Provo, USA
Forum Posts: 33
Member Since:
December 9, 2004

You will want to use liquid lecithin. However, most chocolate already has up to .5% lecithin in it. If you go above this point, your chocolate will become very difficult to temper. Since you probably do not know what the exact percentage is of lecithin added during manufacture, I'd think it dangerous to add more on your own.

If you do add too much, you can still get it to temper but you will have to reduce the temperature even further during the cooling phase. All in all, it makes a tricky process even more tricky.

On the other hand, if your chocolate does not already have an emulsifier in it then you can proceed with a lot more freedom.

Hope this helps,


Fine Chocolate Made From The Bean

Fine Chocolate Made From The Bean

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