I've never worked with soy lecithin, and I found a recipe for vegan white chocolate that requires it. Two questions:
1) The stuff they sell in the supplements section can be used, correct? Or do they have some fancy schmancy lecithin that's specifically for cooking?
2) If all soy lecithin is created equally and I can only find liquid but the recipe calls for powder, what's the exchange ratio? Or is there one?
The recipe also calls for cocoa butter. Is that available at a place like Whole Foods?
Thanks for any help you can give!