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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.
Emulsification is the process used to create cosmetic creams and lotions. Therefore, the successful emulsification of releasant polymers used in a successful solvent based product does not guarantee good performance in a water based semi-permanent releasant.