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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.
This is why egg\nyolk is a good emulsifier. Egg yolk consists of\nplasma and granules. Plasma is the main emulsifying part of an egg yolk, as it\nconsists of mostly lipoproteins which are soluble. Granules form a smaller part of the egg yolk.