Why Sunflower Lecithin as a preservative in the Wonky chocolate bars?

Why I Don't Use Soya — And Why I Choose Sunflower Lecithin Instead

As a chocolate producer, I’m deeply conscious of what goes into every bar I make — not just for flavor and quality, but for health and sustainability too. One key ingredient in my recipes is sunflower lecithin. It’s a powerful natural emulsifier that helps preserve chocolate and maintain that perfect texture. But beyond that, it offers a range of health benefits that set it miles apart from its most common alternative: soy lecithin.

What is Sunflower Lecithin?

Sunflower lecithin is a compound extracted from sunflower seeds. It’s rich in essential phospholipids like choline, phosphatidylcholine, phosphatidylinositol, and phosphatidylethanolamine — all of which play a vital role in cellular health. Unlike soy lecithin, sunflower lecithin is extracted through a chemical-free, mechanical process, making it a cleaner, more natural option.

These phospholipids support everything from brain and liver health to the nervous system and cardiovascular function. It even helps regulate cholesterol and reduce inflammation, all while acting as a natural preservative and texture enhancer in food.

Why I Avoid Soy

Now, here’s where it gets personal. I actively avoid using soy in any of my products — and that decision is rooted in both health concerns and environmental impact.

Health Considerations

Soy contains isoflavones, which mimic or block estrogen in the body. While this may offer some benefits, it also comes with potential downsides, especially for those with hormonal imbalances. It's been linked to:

• Hormonal disruption

• Allergies (especially if you have peanut or legume allergies)

• Thyroid issues (especially for those with hypothyroidism)

• Risk of kidney stones

• Elevated phytoestrogens in those with kidney failure

• Potential increased risk of bladder cancer

  
  

For individuals sensitive to estrogen or with existing health conditions, soy can be problematic. And let’s not forget the common use of genetically modified soybeans — which are often heavily treated with chemicals like glyphosate (more on that shortly).

Environmental Impact

The soy industry is one of the largest contributors to global deforestation. In countries like Brazil, vast stretches of the Amazon rainforest have been destroyed to make way for soy monocultures. These aren’t grown for tofu or soy milk either — most of the world’s soy is used for animal feed and oil.

Monocrop farming of soy leads to:

• Soil degradation

• Increased use of synthetic fertilizers and pesticides

• Ecosystem collapse

• Displacement and harm to Indigenous communities

  
  

Over 90% of soy grown in the U.S. is GMO and resistant to glyphosate (the active ingredient in Roundup), allowing farmers to spray entire fields without killing the crop — but killing everything else. Glyphosate has been linked to a wide range of potential health issues, including cancer, reproductive harm, and damage to gut health.

Dr. Kaayla Daniel, author of The Whole Soy Story, warns that “thousands of studies link soy to malnutrition, thyroid problems, immune system breakdown, heart disease, and even cancer.” Many point to traditional Asian diets as proof that soy is safe — but in reality, those diets typically include small, fermented soy servings like tempeh or miso, which are far less harmful than the heavily processed soy used in most modern foods.

Why I Choose Sunflower Lecithin

Sunflower lecithin stands apart as a clean, non-GMO alternative that doesn’t contribute to the same environmental damage as soy. It supports heart, brain, and liver health, helps balance hormones, and works wonderfully as an emulsifier in chocolate and baked goods.

You'll most often find it as a powder supplement in health products, smoothies, or even as a butter replacement in recipes. For my chocolate bars, it adds a smooth, creamy consistency — without compromising on ethics or nutrition.

Final Thoughts

I believe that every ingredient tells a story — about our health, our values, and our connection to the planet. Sunflower lecithin is my choice not just because it’s effective, but because it aligns with my commitment to conscious production. And when you choose products that avoid soy and other problematic ingredients, you’re supporting that mission too.

Thanks for following along with my deep dive — and stay tuned for more blog entries where I unpack the ingredients and choices behind the chocolate you love.

Cacao Liquor Paste

In my next creation, I use organic raw Criollo cacao beans—an exceptional variety known for its rich aroma and superior flavor. This high-quality bean is the same one used by luxury chocolate brands like Valrhona, as well as artisanal makers such as Duffy’s and Forever Cacao. Celebrated as a delicacy, Criollo beans have a naturally higher fat content and are prized by chocolate connoisseurs around the world. The base of my product is 100% raw cacao—pure and unprocessed, with no preservatives or additives—allowing the true essence of the bean to shine through.

This particular cacao liquor is a high-functioning superfood, packed with nutrients and antioxidants. It is roasted and alkalised using the Dutch process.

Grown in the Peruvian Amazon—the spiritual home of cacao—it is cultivated sustainably among trees and shrubs using an agroforestry land management system. This method has a significantly lower environmental impact compared to the fertilizer-heavy plantations commonly found in West Africa, which often lead to extensive deforestation.

Peru and cacao share a deeply intertwined history. The crop is typically grown by smallholders, with the main harvesting season taking place between April and September, known locally as "la cosecha grande" (the big harvest).

The harvested cacao is sold to cooperatives, which act as intermediaries. It is processed in Peru before being transported by truck to Lima and exported to the UK.

Cacao liquor begins with cacao nibs, which are ground into what’s known as cacao liquor—also referred to as unsweetened chocolate or cacao mass. The grinding process generates heat, which melts the fat in the dry nibs, transforming the mixture into a liquid. This liquor contains both cocoa solids and cocoa butter in roughly equal proportions.

Nutritional Information (per 100g) – Peruvian Criollo Cacao Liquor Mass:

• Energy: 2703 kJ / 646 kcal

• Fat: 53g

  • of which saturates: 32.8g

• Carbohydrates: 13g

  • of which sugars: 2g

• Fibre: 14.7g

• Protein: 14.5g

• Salt: 0.1g

A Small History Lesson on Cannabis Landraces

Originally known as landraces, these are the purest forms of cannabis plants. Landrace varieties vary by region.

True indica landraces occur in Asia, especially in the Hindu Kush region, which includes Afghanistan, Pakistan, northern India, and southern China. Generally, sativa landrace plants are found in Africa, South America, and Central America. In Europe and North America, landraces are typically low-THC hemp.

Exceptions include North Africa (Morocco) and Central Asia (Kazakhstan, Armenia, Uzbekistan, Kyrgyzstan, Azerbaijan, and Georgia), where the landrace variety is ruderalis.

Authentic landrace plants can still be found in small, isolated rural communities in remote areas. However, they are on the brink of extinction due to government crop replacement programs. Genetically, landraces are dominant in their natural environments, overpowering any intruding landrace varieties. All landrace plants are important and valuable, and we risk losing them forever.

Many landraces have been lost over time because they were never properly isolated and preserved or were mixed with other landraces. However, landraces form the foundation of the cannabis varieties available today.

The Swedish botanist Carl Linnaeus was the first to classify and name Cannabis sativa in 1753. This species originally thrived near the equator, benefiting from long sunny days and short nights. Sativa plants are tall and airy, designed to resist mold, with bright-colored flowers and long, lean leaves. Their extended growth period allows for a more flavorful and robust terpene profile, making sativa strains sweet with fruity terpenes like limonene, pinene, and terpinolene. Sativa effects are sought after for daytime use, creating an uplifting, energetic head high with cerebral effects such as focus, creativity, productivity, overall energy, and euphoria.

Indica traces back to Asia, particularly the Hindu Kush region. It was first classified by French naturalist Jean-Baptiste Lamarck in 1783. Indica plants naturally occur in higher-altitude areas and have adapted to harsh, cold environments. They grow faster, are shorter and stockier, and have thick, leathery leaves that are broad to capture weaker sunlight. Their buds are dense and robust, presenting more gassy, fuel-like aromas. The dominant terpenes in indica strains, such as myrcene and linalool, contribute to their sedative effects. Indica strains are ideal for relaxation and relief from pain, insomnia, anxiety, and stress. They promote a mellow, relaxed, and sleepy state and can also help stimulate appetite.

Hybrids: The Foundation of Modern Cannabis

Most cannabis strains available today are hybrids, the result of decades of crossbreeding old and new genetics.

Skunk is considered the first modern cannabis hybrid, combining sativa and indica genetics from the original sinsemilla varieties. Hybrids can be either indica- or sativa-dominant, meaning they express the characteristics of their dominant parent while retaining some traits of the secondary variety. True hybrids, with a 50:50 balance, combine the effects of both.

The effects of hybrids depend on their lineage, including their parent and grandparent strains. Indica-dominant hybrids typically contain higher THC levels, resulting in a more sedative, full-body effect. Popular hybrids produce fast-acting, soaring highs balanced by an uplifting body buzz.

Cannabis ruderalis: The Auto-Flowering Species

Cannabis ruderalis, a distinct species within the cannabis family, was discovered in Russia by botanist D.E. Janischevsky in the 1920s. It is a low-THC plant that grows to a maximum height of about two feet, developing thin, fibrous stems, few branches, and small flowers. Unlike sativa and indica, which require a specific light cycle to trigger flowering, ruderalis begins to flower automatically around four weeks of age. This trait has been bred into modern cannabis genetics, leading to the development of auto-flowering strains.

Chemovars: Understanding Cannabis Types

With an estimated 5,000 unique cannabis strains—and more being developed—understanding their classification is essential. Studies suggest there are three to five main chemotype groups based on chemical composition:

• Type 1 (Drug Type): High THC, low CBD

• Type 2 (Intermediate Type): 1:1 THC to CBD ratio

• Type 3 (Hemp Type): High CBD, low THC

• Type 4 (CBG-Rich Type): High CBG, low THC

• Type 5 (Cannabinoid Null Type): Trace to no cannabinoids

  
  

Coming Up Next

In our upcoming posts, we'll explore cannabinoids in greater detail—THC, CBD, and the fascinating world of minor cannabinoids like CBG, CBN, CBC, THCV, and Delta-8-THC. Stay tuned for a deep dive into what makes each of them unique.

Let’s preserve the past while cultivating the future. 🌱