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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.
Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to natural cocoa extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.