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), so that the amount of the first stream of mass is smaller than the amount of the second stream of mass. Cooling means (8, 11) is adapted for cooling of the mass, so that crystals are created in the first stream of mass during a period of more than 100 seconds, 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. Hereby is provided a method by which is produced chocolate with the highest quality and furthermore with severe energy-savings up to 70%. The apparatus is around 30% smaller in size and the weight is reduced 50%.
