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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.
Shirley O. Corriher. American Chemical Society. New York, October, 2007. Chocolate (Theobroma food of the gods) Chocolate is a mixture of finely ground cocoa and sugar particles in a rich fat, cocoa butter. This fat, cocoa butter, has a sharp melting point, which just happens to be right at body temperature.