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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.
To get a stable, permanent emulsion, you need to use something to hold the drops of opposing liquid together and prevent them from separating. This something is called an emulsifying agent. And this agent is like a mutual friend who holds the oil-based liquid in one hand and the water-based liquid in the other.It creates a chemical bond with each liquid and becomes a bridge between them. The most common emulsifying agent is an egg yolk, as in mayonnaise and hollandaise sauces.ere we go! At its most basic, an emulsion is a suspension two liquids within each other that would not naturally mix. Think of a liquid--a cup of vinegar, for instance--as made up of millions of tiny droplets.