Cocoa butter is expensive. To save money, companies replace it with a blend of six industrial oils. But oil doesn't taste like chocolate, so they add PGPR (polyglycerol polyricinoleate) to keep it from separating and petroleum-derived vanilla to mask the waxy taste.

Real chocolate has five ingredients or fewer. If you see "vegetable fats," put it back.
Now what's even worse is in the UK it's still allowed to be called chocolate as our standards for coco solids is quite low. Yet some brands like Hersheys and Reese are so low they have to be called chocolate flavoured confectionery.