• Lecithin Food

How to Harness the Power of Soy Lecithin for Optimal Chocolate Tempering and Coating

Who doesn’t like chocolate? The revered delectable treat is enjoyed by people everywhere. From smooth and velvety truffles to crunchy chocolate-covered nuts, the delicacy provides so many sensory experiences. 

However, behind those sensory delights is something called chocolate tempering that gives it the desired characteristics and preserves its visual appeal. And, a big part of chocolate tempering relies on the emulsification properties of soy lecithin. 

Understanding Soy Lecithin and its Role in Chocolate Tempering

When it comes to chocolate tempering, soy lecithin is particularly valuable because it helps stabilize the fat phase, preventing the cocoa butter from crystallizing unevenly. As a result, the final product has a smooth, glossy finish. That’s the same finish that makes chocolate so attractive.

To get that shine on a chocolate bar, it has to be put through a tempering process. The same process gives it a satisfying snap when bitten into, while also making it resistant to melting at room temperature.

Soy lecithin also aids in improving the fluidity and stability of melted chocolate and acts as a bridge between the cocoa butter particles, reducing its viscosity and promoting uniform heat distribution during the tempering process. 

This results in well-tempered chocolate that exhibits the desired texture, appearance, and mouthfeel.

Benefits of Using Soy Lecithin in Chocolate Coating

Apart from its role in tempering, soy lecithin offers a multitude of benefits when used in chocolate coating applications. One of the primary advantages is its ability to promote smoother and more consistent coating adhesion. When chocolate is coated onto various confections or treats, the goal is to achieve a uniform and even layer. Since soy lecithin is an emulsifier, it ensures the proper dispersion of the cocoa butter and other ingredients, thereby improving the overall coating consistency.

Another significant benefit is that it prevents the fat from blooming, a common issue in chocolate processing. During processing, fat inside the chocolate migrates to the surface, resulting in unappealing white streaks or spots. Also, fat bloom occurs when the cocoa butter crystals undergo changes in structure due to temperature fluctuations. 

By incorporating soy lecithin into the chocolate coating formulation, manufacturers can enhance the stability of the cocoa butter crystals, reducing the likelihood of fat blooming and extending the shelf life of the chocolate.

Application Techniques and Best Practices

To effectively harness the power of soy lecithin, it is essential to follow proper application techniques and adhere to best practices. 

Let's explore the key steps involved in the process:

Incorporating Soy Lecithin in the Chocolate Tempering Process

First comes the incorporation. Start by sourcing high-quality soy lecithin from a reputable supplier, ensuring it meets the necessary quality and safety standards. Then, choose the right tempering method from seeding, tabling, or using a tempering machine. Next, whilst the chocolate is melting, gradually add the required amount of soy lecithin. 

The recommended dosage typically ranges from 0.5% to 1% of the total chocolate weight. But, depending on the specific application and desired results, it can vary. Don’t forget to keep stirring the chocolate during the melting process or else you risk uneven distribution of soy lecithin.

Finally, monitor the temperature carefully to avoid overheating. Excessive heat can affect the tempering process and lead to undesirable results.

Achieving Optimal Chocolate Coating

To get the optimal coating, melt it to the desired temperature by following the recommended guidelines for the specific chocolate type being produced. As it melts, gradually incorporate the soy lecithin into it, stirring gently.

It’s necessary to ensure that the coating temperature remains within the recommended range. Otherwise, it will not maintain proper fluidity and workability. Once the desired temperature is reached, dip the confections or treats in the chocolate. Ensure even coating on all sides. Remove any excess. 

Allow the coated products to cool and set properly. When settled, begging packaging or any further processing.

Troubleshooting Common Challenges in Chocolate Tempering and Coating

Manufacturers may encounter certain challenges when working with chocolate and soy lecithin. Not having an understanding of these challenges or failing to address them will result in substandard products. 

Anyhoo, below is a list of some of the most common challenges as well as ways to troubleshoot them:

1. Uneven Coating

More often than not, manufacturers are left with unevenly coated products. This happens when the melted chocolate starts to cool down, losing its set viscosity for consistent dipping.

To mitigate this problem, maintain a steady temperature and control the dipping for uniform coverage. If needed, rotate the coated products gently to encourage even distribution.

2. Poor Adhesion

Then there’s the issue of poor adhesion. It’s usually caused because of the unclear surface of the confections. To resolve it, ensure that the surface of the treats is clean and dry.

An added tip is to try applying a thin layer of chocolate before the final coating as it will enhance adhesion. Also, increase the soy lecithin dosage slightly to improve the emulsification and coating properties.

3. Chocolate Blooming

Let’s face it, chocolate blooming can’t be escaped. But thankfully, it can be remedied by storing the chocolate-coated products in a cool and stable environment so they don’t go through too many temperature fluctuations.

Moreover, the storage should also prevent exposure of the product to moisture and excessive humidity. And, review the tempering process to ensure that the chocolate is properly tempered before coating.


Soy lecithin is a core ingredient in chocolate and chocolate-based products. Hence, it plays a crucial role in optimising chocolate tempering and coating processes. 

Harnessing the power of soy lecithin in chocolate manufacturing can elevate the quality, consistency, and sensory experience of any chocolate-coated product. The smooth and uniform coating, extended shelf life, and enhanced stability are all key factors in delighting consumers and maintaining a competitive edge in the food and beverage industry.

When sourcing soy lecithin for your chocolate manufacturing needs, consider partnering with LECITEIN, a UK-based global plant-based lecithin supplier. We are committed to consistently providing high-quality soy lecithin that meets stringent standards and supports sustainable practices. 

To find out more, feel free to contact us now!


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