The owner of a chocolate company once told me that Hershey’s formula contains a high percentage of paraffin as a filler in place of cacao butter. If true, maybe it helps stabilize the product for longer shelf life. Despite its market share, he rated it as the poorest grade of chocolate on the market. Sort of like what Budweiser is to beer.
Hey...candles are cheap.
I think all chocolate has some wax in it, but like many chemical compositions, filler is necessary.
Silicone caulk is a good example. It requires a certain level of silicone oil for the formula. Up to a certain level, it’s fine and poses no issues. Silicone oil is very cheap compared to the other ingredients so it’s tempting to use more. It’s not apparent at all when applying nor does it affect the cure. Higher levels of oil greatly affect longevity with the highly filled product beginning to fail in a few months.
All that is to say that you get what you pay for. Same with chocolate.
If I’m lucky, I’ll buy two candy bars a year so if it’s a $7 bar, it doesn’t matter.