Small angle neutron scattering will be used to directly quantify the adsorption of lecithin at the interface between partially deuterated sucrose particles contrast-matched to a triglyceride oil phase in a model molten chocolate. By measuring the adsorbed amount of lecithin as a function of the amount of lecithin added as an emulsifier we will be able to calibrate fluorescence confocal microscopy investigations into the role of lecithin in modifying chocolate rheology. By measuring the thickness of the lecithin layer and determining the aggregation state of the excess lecithin in the oil phase we will obtain the molecular-scale structural information to rationalize the behavior observed with confocal rheology and thus obtain a molecular understanding of the initial stages of chocolate production.