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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.
Some people use lecithin as a supplement because of its high choline content. Choline is a micronutrient that is good for heart health and brain development. But that's not the reason it is used as an additive in foods. Soy lecithin possesses emulsification properties. This means it can keep a candy bar together by making sure that the cocoa and the cocoa butter don't separate.