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All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E 442). These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc. If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called bloom' which makes the product less attractive to the customer.
an emulsifier is a substance that bonds oil and water. one and of the emulsifier is hydrophobic, one end is hydrophilic. this means that through the emulsifier, the oil and water are able to bond.