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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.
CHOCOLATE SUBSTITUTIONS. 1 (1 ounce) square unsweetened chocolate = 3 tablespoons cocoa powder plus 1 tablespoon vegetable shortening. 1 (1 ounce) square semi-sweet chocolate = 3 tablespoons semi-sweet chocolate chips or 1 (1 ounce) square unsweetened chocolate (or equivalent from above) plus 1 tablespoon sugar. (4 ounce) bar sweet baking chocolate = 1/4 cup cocoa powder plus 1/3 cup sugar and 3 tablespoons vegetable shortening. 1 envelope premelted chocolate = 3 tablespoons cocoa powder plus 1 tablespoon vegetable oil or melted vegetable shortening.