I am making 2 changes in my chocolate, neither of which will affect the taste.
1. Soy is out. All my chocolate contains soy lecithin. Almost all of the chocolate made in the United States and Europe contains soy lecithin. Lecithin is an emulsifier. It binds the cocoa solids and cocoa butter together so they don’t separate during the tempering process. Unfortunately, a growing number of people are allergic to soy beans, so beginning soon, I will be making my chocolate with sunflower seed lecithin instead. Sunflower lecithin works just as well as soy lecithin, but relatively few people are allergic to sunflower seeds.
2. Fair Trade chocolate. Also beginning soon, all my couverture and bittersweet chocolate will be certified Fair Trade. This is something that a lot of people have asked for, but Fair Trade cocoa beans are expensive and are sometimes in short supply.