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A novel variable temperature range, variable shear range in-situ processing cell is used to examine crystallization and polymorphic phase transformations in cocoa butter fat. Under static conditions, polymorphs III and IV are observed, while under sheared conditions polymorphs III and V are present at a specified range of temperatures. Increased shearing rate significantly raises the temperature at which the polymorphs are observed resulting in an associated reduction in induction times. Also, as the base holding temperature is lowered the induction times for forms IV and V decrease (depending on whether the sample is sheared).