Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions

► Water in oil cocoa butter emulsions were produced using margarine technology. ► Small droplets, typically 3-5 μm, could be produced using this process. ► Tempering was mimicked to produce polymorphic form V (β2) during emulsification. ► Sintered crystalline shells were observed at the oil/water interface.