Places like Brazil and Australia (where I live) tend to add a larger amount of emulsifiers to commerically produced chocolate. This helps in keeping production costs down, and it also raises the melting temperature of the chocolate so that it doesn't melt in the wrapper while it sits on store shelves.
You typically will not find noticable amounts of added emulsifiers in cooking chocolate, as they detract from the taste and texture of the final product. Furthermore, pure cooking chocolate should be able to be melted, reshaped and reset (tempered) over and over again with no degredation in quality.
Chocolate with added emulsifiers, however, is easy to spot because when it melts and re-sets, it has white splotches on the surface. If your milk chocolate has white bits, that typically means its a lower quality, like basically every mass produced chocolate in US / Australia / probably elsewhere.
If you really enjoy chocolate, you should consider buying cooking chocolate. :)
You typically will not find noticable amounts of added emulsifiers in cooking chocolate, as they detract from the taste and texture of the final product. Furthermore, pure cooking chocolate should be able to be melted, reshaped and reset (tempered) over and over again with no degredation in quality.
Chocolate with added emulsifiers, however, is easy to spot because when it melts and re-sets, it has white splotches on the surface. If your milk chocolate has white bits, that typically means its a lower quality, like basically every mass produced chocolate in US / Australia / probably elsewhere.
If you really enjoy chocolate, you should consider buying cooking chocolate. :)