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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.
MELTING POINT. When the chocolate begins to get warm, it will soften and then it will melt and become liquid. The softening point of chocolate is about 85F and the melting point is about 93F. Like many substances, the natural vegetable fat in cocoa beans â cocoa butter â will crystallize to form as solid as it drops below its freezing point â about room temperature.