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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.
Chocolate agar. Chocolate agar (CHOC) is a type of blood agar plate in which the blood cells have been lysed by heating the cells to 56 Â°C. It is used for growing fastidious respiratory bacteria, such as Haemophilus influenzae. No chocolate is actually contained in the plate; it is named for the coloration only.n this technique, a drop of the culture on the end of a thin, sterile loop of wire, sometimes known as an inoculator, is streaked across the surface of the agar leaving organisms behind, a higher number at the beginning of the streak and a lower number at the end.