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 cooling stage (A), a crystallisation stage (B) and a mixing stage (C) arranged as a tempering column (2) as well as pump means (5) for the chocolate mass. A primary conduit for chocolate mass is arranged by-passing the stage (B) for creating crystals. The apparatus is especially energy-saving and has increased capacity.
