I can't find any milk chocolate in Migros without an emulsifier (it usually contains soy lecithin). Is there no longer any milk chocolate that is properly conched and therefore requires fewer additives?
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All replies (2)
Hello TheStreusalz, thank you for the question. Lecithin is used to give the chocolate mass the necessary viscosity. This is needed so that the chocolate can be beautifully filled into all shapes and variations. Delica has not used soy lecithin since the end of 2021. Instead, the manufacturer uses sunflower lecithin, which is not an allergen. If you want to avoid lecithin, we can recommend our Migros organic chocolate range. This is produced without lecithin. Kind regards, Matteo
M-Infoline
Hello TheStreusalz, thank you for the question. Lecithin is used to give the chocolate mass the necessary viscosity. This is needed so that the chocolate can be beautifully filled into all shapes and variations. Delica has not used soy lecithin since the end of 2021. Instead, the manufacturer uses sunflower lecithin, which is not an allergen. If you want to avoid lecithin, we can recommend our Migros organic chocolate range. This is produced without lecithin. Kind regards, Matteo
I simply find it alarming that everything is now only produced "cheaply, cheaply". That's what "lecithin in chocolate" is all about, nothing else. It's a shame that quality is being sacrificed for margins.