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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.
1 Used to decrease the use of pricier cocoa butter, this ingredient is made from castor beans. 2  Thatâs right, they have replaced your chocolate with something else! 3  It is used as an emulsifier so itâs possible this is what brands are referring to when they label âemulsifierâ as an ingredient without clarifying which one.