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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 emulsify means to combine two liquids that normally do not combine easily, such as oil and vinegar. Many food products are emulsions. The most common natural example of an emulsifier is portrayed in milk, a complex mixture of fat suspended in an aqueous solution.