Actually, in reference to lecithin being an emuslifier in chocolate, you are incorrect, and if Wikipedia says so, it's incorrect too.
Chocolate is essentially tiny pieces of cocoa solids (beans or powder), sugar, and vanilla bean all suspended in a fat (cocoa butter). The fat behaves in a very specific way - crystalizing in various forms at various temperatures. When it crystalizes, it suspends the solid particles in amongst the crystals.
An emulsifier is essentially a compound which "glues" two opposing compounds with similar properties, such as is the case with Mayonnaise, where oil and water are emulsified to form that condiment.
Cocoa solids, and cocoa butter do not have similar properties. One is always solid, and the other one is a crystalized liquid.
In the manufacturing of chocolate, lecithin is used as a lubricant, to make the chocolate more fluid. This is the case in most milk chocolates, where a significant portion of the fluid fat (cocoa butter) is reduced due to the increase of solid suspended fat in the powdered cream used. In some cases, manufacturers will use powdered skim milk and anhydrous milk fat instead of powdered cream. Either way, the reduction in crystalizing fat warrants lecithin.
In the case of high percentage dark chocolate, lecithin is also used to increase fluidity. Cocoa butter is considered the most expensive ingredient in processing chocolate, so any time a large manufacturer can mitigate it's use, they will. Lecithin allows them to use less cocoa butter in high percentage chocolate, so that the chocolate will flow through their molding machines.
In the case of our 80% bars, I would LOVE to use 80% cocoa beans, but it's so thick it's like tar. When coming up with the recipe I faced a crossroad. Do I use lecithin, or do I add cocoa butter. I chose the latter, reduced my cocoa bean content by 10% (to 70%) and increased my cocoa butter content by 10% - just enough so that we could mold it.
Either way, lecithin, when used in chocolate increases it's fluidity by gluing itself to all of the minute solid particles, and creating a slippery surface that the fat can't grab on to.
It's just unfortunate that our regulatory bodies allow it to be referred to as an emuslifier rather than a lubricant, on packaging. I guess "lubricant" doesn't sound as good.
Cheers.
Brad