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Materials that are hydrophobic (dislikes water) versus hydrophilic (likes water). The cocoa mass in chocolate is hydrophilic, whereas the hydrophobic cocoa butter fat molecules are composed mainly of carbon and hydrogen and do not readily interact with water. Hydrophobic and hydrophilic materials do not mix well. So an amphiphilic molecule (that likes both water and oil) is added. Such a mixture is called an emulsion. An "emulsifier" that is commonly added to chocolate is soy lecithin ,that promotes mixing of cocoa solids and cocoa butter: these amphiphilic molecules coat the hydrophilic cocoa solids with a hydrophobic layer, thereby helping to maintain a stable chocolate, and making the chocolate feel smooth in your mouth.

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