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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.
Kuvertuere kuvertÃ¼re is a chocolate that is used primarily in baking and in the production of chocolates (candies such as filled). Chocolates it is available in solid. Form it is then heated to liquid form to cover cakes and other baked (goods such as). cookies