Chocolate spreads are complex emulsion-based food products, where starch-based particle emulsifiers offer a promising alternative to traditional emulsifying agents, specifically in the context of Pickering emulsions. Native taro and potato starches are characterized by low wettability, which limits their effectiveness in stabilizing Pickering emulsions. Therefore, the chemical modification of these starches, such as through octenyl succinic anhydride (OSA) treatment, is necessary to enhance their hydrophobicity and emulsifying capacity. This study aimed to evaluate the physicochemical properties and storage stability of chocolate spread formulations stabilized by both native and OSA-modified taro and potato starches. The physicochemical properties of chocolate spread, including droplet size distribution, rheological behavior, textural properties, water activity, pH, and color, were assessed. Additionally, the storage stability was evaluated by monitoring the emulsion stability and bloom resistance over time. The findings revealed that OSA modification effectively reduced the granule size of potato starch, which in turn decreased the average droplet size in the corresponding chocolate spread (30.80 μm) compared to that stabilized by native potato starch (50.08 μm). All formulations demonstrated shear-thinning behavior and exhibited solid-like characteristics. Notably, taro starches, both native and OSA-modified, showed superior emulsifying performance, as evidenced by their higher emulsion stability and minimal bloom formation after 28 days of storage. This research provides valuable insights into the potential of starch-based Pickering emulsifiers in the development of stable and desirable chocolate spread products, highlighting their application as viable alternatives in food formulation.