Which ingredient commonly acts as a stabilizer in chocolate?

Lecithin is commonly used as a stabilizer in chocolate due to its emulsifying properties. Emulsifiers like lecithin help blend fats and liquids, which is essential in the chocolate-making process to ensure a smooth and uniform texture. It helps to improve the flow characteristics of chocolate, preventing fat separation and improving the overall mouthfeel.

Lecithin also plays a role in reducing the viscosity of chocolate, which allows for easier processing and shaping, whether for bars or other confections. Its ability to enhance the stability of chocolate is why it is a preferred choice among chocolatiers. Other ingredients like milk fat, cocoa powder, and sugar serve different purposes in chocolate formulation, such as contributing to flavor, sweetness, or texture, but they do not function primarily as stabilizers.