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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.
Ingredients are important but the emulsifier is actually the key. An emulsion is a mixture of water and oil. It s the glue that holds it all together. There are 2 basic types of emulsions: Water in Oil W/O-in this emulsion the oil surrounds the water and the oil touches the skin first.The level of greasiness depends on the formula-all of which will be absorbed into the skin.The emulsion is usually made with your choice of oil, beeswax, borax and water.here are 2 basic types of emulsions: Water in Oil W/O-in this emulsion the oil surrounds the water and the oil touches the skin first. The level of greasiness depends on the formula-all of which will be absorbed into the skin. The emulsion is usually made with your choice of oil, beeswax, borax and water.