Chocolate already contains soy lecithin as an emulsifying agent. It's usually a very small amount of the total, so I'm not sure swapping out 40% of the sugar co

Chocolate already contains soy lecithin as an emulsifying agent. It's usually a very small amount of the total, so I'm not sure swapping out 40% of the sugar content (i.e., a much more significant amount of the total) with it would really work.