A continuous and original process using supercritical CO2 has been developed in our laboratory to produce cocoa butter and chocolate micro-particles. Depending on the operating conditions it is possible to obtain 100 % cocoa butter crystals in the suitable form V. In this process, liquid cocoa butter (or chocolate) is continuously introduced in an autoclave and mixed with a continuous flow of supercritical CO 2. This process can also be used with chocolate as the starting raw material. With cocoa butter and under these conditions two fluid phases are present-one is rich in CO 2 (≈99%) and the other is rich in cocoa butter (≈70%). The temperature and pressure are chosen to have similarity of density between these two phases. The mixture is stirred to form an emulsion. The lower the density difference, the more stable the emulsion. Particles are obtained by spraying out this emulsion through a nozzle in another vessel at a lower pressure, which can be different from the atmospheric pressure. These particles were characterised using differential scanning calorimetry (DSC), particle size distribution analysis and environmental scanning electron microscopy (ESEM). The polymorphism of the particles produced-form V-as well as their size and morphology allow them to be used to seed the chocolate in the tempering step of the chocolate manufacturing process.