Process for controlling chocolate mass in production equipment during periods of non-production, (a- g). The chocolate mass is heated to 40-50°C (b). With the inventive process (2) the chocolate mass is then cooled to a "rest" temperature (c - d). The "rest" temperature (36°C or lower) is above the crystal-creation temperature for the particular chocolate mass. The mass is kept still at that temperature until next production start-up without being subjected to pump or stirring action. The temperature (45°C) of the prior art process (1) is kept constant and high during non-production. With the inventive process the energy consumption is reduced at least 50% and the start-up time for production is reduced 75%.
