...besides hot chocolate, of course.
We were gifted a Williams-Sonoma hot chocolate mix. The ingredients are "bittersweet Guittard chocolate, soy lethicin (an emulsifier), and pure vanilla." Basically, it looks like a package of chocolate curls.
I thought that I could use the chocolate just as I would use bittersweet chocolate in a recipe, but I'm worried about the soy lethicin. Does anyone know what the effect would be on the finished product? Is it worth trying out using the chocolate in place of regular bittersweet chocolate in a recipe?