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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.
No. Frosting mix is mostly sugar with hydrogenated vegetable oil (i.e. transfat), flavoring, preservatives and stabilizers. And there's no such thing as baking chocolate powder -- I think you mean cocoa baking powder. All chocolate is cocoa mixed with sugar, some type of fat, and milk (hence milk chocolate).