CANDY/CHOCOLATE COATINGS Lecithins are extremely important for chocolate manufacture. Chocolate liquor is the ground nibs of the cocoa bean, and has a bitter flavour. Blending with sugar, milk or dry milk solids, lecithin, vanilla and/or vanillin, gives the appetising chocolate that is also used to enrobe bakery products. The emulsifying properties of lecithin are employed to combine the cocoa butter with the water in the milk. The coating is melted and warmed to the desired application temperature, then used. The lecithin present also plays an important role in the crystallisation behaviour of the sugars (blooming) and as a release agent.