Sunflower lecthin’s flavor goes really well with the darker chocolates. Next time I use it, I’ll decarb first, then add the lecithin and mix before adding to the chocolate.
I always thought that decarbing in the lecithin helped to thoroughly mix things. I suppose that isn’t super critical with chocolate having so much fat like you mentioned.
Heating certainly does help with many (realistically all) homogenizations I have performed. Anyone who has tried to mix sugar in a cold drink knows this, even if they didn’t. Hot coffee vs cold coffee, which will bring the sugar into solution first? Even if something wants to be brought into solution, like sugar into water, heat assists the process.
My chocolates and gummies are on the back burner. Been super swamped playing teacher at home and with the garden.
Everthing is stitting on my counter in a corner.
Milk powder typically does not dissolve fully in coconut oil. Its meant to be dissolved in water hence the gritty texture.