Apparatus (28) for continuous tempering of a fat-containing, crystallisable chocolate mass, which has been heated, so that it is liquid, pumpable and free from crystals. It comprises a cooling section (39) and a crystallisation section (40) of a tempering column (28), and a channel (43) connected with its inlet (42) and outlet (45) to the side of the tempering column. The channel (43) is adapted for by-passing a second stream of mass outside the crystallisation section (40). Crystals are created in the first stream of mass in the crystallisation section (40) so that the second stream of mass is still being free from crystals. Mixing means (41) is adapted for mixing the first stream of mass and the second stream of mass together into one final crystallised stream of mass. The apparatus is especially energy-saving.
