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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.
Emulsification is a scientific process in which two immiscible (unmixable) liquids are mixed together in a way that makes them stay mixed. You probably know that oil and water donât mix, but that mayonnaise on your sandwich? Thatâs an emulsion. Itâs oil and vinegar, like salad dressing.