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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.
(5) Lecithin. No one touts this but I think this is one of the best plaque emulsifiers. It is a very water soluble fat. It can be very inexpensive if purchased in granular form in health food stores. Some people use Lecithin for making cookies or ice cream. It is extracted from Kelp.