Apparatus (1) for continuous tempering of a fat-containing, crystallisable mass such as chocolate mass or crème mass, comprising a column (2) of mass chambers (4) and intermediary water chambers (5) arranged in stacked elements (3). A central drive shaft (7) is in engagement with mixing elements (10) arranged in the mass chambers (4). The crystallisation stage is arranged in the column (2). A cooling stage is arranged in a heat exchanger (11) having parallel plates (12) arranged in a stack (13) sealed at their edges (14) providing intermediary, neighbouring channels (16, 17). Every second channel (16) in the row is connected with a common first inlet (18) and a common first outlet (19) for the flow of mass there through. Each of the intermittent, neighbouring channels (17) are connected with a common second inlet (20) and a common second outlet (21) for the flow of water medium there through. The building height, weight and centre of gravity of the apparatus are reduced severely in comparison with the prior art columns comprising cooling stage, crystallisation stage and re-heating stage.
