The invention relates to a method for continuous tempering of a crystal-containing and fat-containing chocolate mass that can be further crystallised. The method comprises the steps of: heating or maintaining the chocolate mass at a temperature at which it is liquid and pumpable dividing the chocolate mass into a first stream of mass and a second stream of mass cooling the chocolate mass of the first stream, so that further crystals are created in the first stream of mass maintaining the second stream of mass at conditions that essentially allow for the initial overall crystal content to be maintained re-combining the first stream of mass and the second stream of mass into one stream of mass. The invention further relates to a use of an apparatus (1) for continuous tempering of a crystal-containing and fat-containing chocolate mass that can be further crystallised.
