That's rather a trick question.

I've not heard of wax being used in "Chocolate" in a long time. Though, lecithin is a popular additive to American chocolate. Sugar, however, will be the #1 ingredient in any American chocolate bar unless the label says otherwise. Artificial and/or natural flavors tend to fill out the rest of the ingredients.

in America, the FDA strictly defines the naming & labeling of foods and requires all ingredients to be listed on the packages. Beyond that, it gets tricky because the FDA's definition may not match the consumers' expectations. And, if the FDA doesn't have a definition for a manufacturer's specific product label, then the manufacturer can use any ingredients it desires and use a name which may be intentionally misleading to consumers. Lucky for us, "Chocolate" is one of the label words defined by the FDA.

With that in mind, there will not be any standard for "misleading" the public or making their chocolate products cheaper, as each corporation will do their best to satisfy as much of it's "target market" as least expensively as it can. In recent years, companies have been more noticeably been offering differing qualities of product at different price points to satisfy different target markets. Mind you, in America, "Candy Bar" is usually one of the cheapest products in terms of a quality nutritious product.

FDA definitions are as follows, though many manufacturers have attempted many times to loosen the definitions to allow even cheaper products -

Milk Chocolate
- A combination of chocolate liquor (not alcohol), cocoa butter, sugar and milk or cream. Milk chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients.

Sweet Chocolate
- A combination of chocolate liquor, cocoa butter and sugar, but contains at least 15% chocolate liquor.

Semisweet Or Bittersweet Chocolate
- A combination of chocolate liquor, cocoa butter and sugar, but contains at least 35% chocolate liquor. Sweet chocolate and semisweet chocolate are often called dark chocolate.

Chocolate, Unsweetened Chocolate, Or Baking Chocolate
- Chocolate or chocolate liquor is produced by grinding cocoa beans smooth into a liquid state. This chocolate can be sold as unsweetened chocolate or baking chocolate or used to make other chocolate types such as milk chocolate, sweet chocolate, or semisweet chocolate.

White Chocolate
- Made from the same ingredients as milk chocolate (cocoa butter, milk, sugar) but without the nonfat cocoa solids. In 2002, FDA established a standard of identity for white chocolate. White chocolate must contain at least 20% cocoa butter and 14% total milk ingredients.

Cocoa
- Cocoa is the product made by removing part of the fat (cocoa butter) from the cocoa beans and grinding the remaining material minus the shell.

If the label lists something other than the above, like "Chocolate Coating" or "Chocolate Candy" or the word "Chocolate" mixed with words not defined by the FDA, then it is not regulated by the FDA and may contain anything the manufacturer chooses, but those ingredients will still be listed on the wrapper. For example, when Hershey's makes a milk chocolate product with vegetable oil instead of cocoa butter, in America, they must call the product something other than "Milk Chocolate."