FIELD: food industry.SUBSTANCE: invention relates to a device intended for confectionary branch. The method for improvement of properties of cocoa containing masses involves a fluid mass transportation to the portioning element within a gas-continuing special area. Then the mass is portioned into separate portions with the help of the portioning element and delivered through the gas-continuing special area. The mass is made to collide with a reflecting surface. The reflecting surface confines the special area. As a result the mass, under the effect of at least gravity force, flows along the reflecting surface. Then the mass improved in terms of properties, flowing along the reflecting surface, is blended at the collecting point. The portioning element has a fitting or multiple fittings mounted in parallel. The mass portioning is effected thanks to the mass passing through the fitting or thanks to the mass parallel passing through the fittings. Additionally proposed are two versions of the device for the method implementation. According to one version, the device contains a positioning element with a fitting or with multiple fittings in a gas-continuing special area, a reflecting surface (adjacent to the special area and intended for collision with the mass moving through the special area) and a collector. According to another version, the device includes a throwing element.EFFECT: provision for improvement of properties of a cocoa-containing or chocolate-like fat mass, sparing removal of undesirable substances as well as uniform introduction of, for example, aromatic compositions into the mass.19 cl, 2 dwgИзобретение относится к устройству для кондитерской отрасли. Способ улучшения свойств содержащих какао масс предусматривает перемещение текучей массы к порционирующему элементу в содержащей газ пространственной области. Далее массу порционируют с помощью порционирующего элемента на отдельные порции и направляют через содержащую газ пространственную область. Массу с
