The present invention relates to a method for the cleaning of a chocolate tempering machine (10), wherein said machine (10) comprises at least one tank (20) and a distribution spout (51) situated on the vertical line of said tank (20) and a worm-conveyor (40) for conveying a fluid material from said tank (20) to said spout (51), said method being characterized in that it comprises: a first phase a) for injecting a mass of cocoa butter into said worm-conveyor (40) at a temperature higher than about 40°C and cooling said mass in said worm-conveyor (40) to a temperature lower than about 21°C, maintaining the constant functioning of said worm-conveyor (40), and a second phase b) for stopping said worm-conveyor (40) and heating the mass of cocoa butter contained therein to a temperature higher than 40°C, subsequently discharging it outside said worm-conveyor (40) a further object of the present invention relates to a chocolate tempering machine that implements this method.
