Method and apparatus (1) for continuous tempering of a fat-containing, crystallisable chocolate mass, which has been heated, so that it is liquid, pumpable and free from crystals. The apparatus comprises a branching means (5) adapted for dividing the mass into a first stream of mass (9) and a second stream of mass (6), as well as cooling means (8, 11) adapted for cooling of the mass, so that crystals are created in the first stream of mass, and so that the second stream of mass is still being essentially free from crystals. Furthermore is mixing means (14) adapted for mixing the first stream of mass and the second stream of mass together into one final crystallised stream of mass. The method and apparatus is especially energy-saving.
