Apparatus (1) for continuous tempering of a crystallizable chocolate mass containing fat, which has been heated to a constant temperature between 40 ºC and 50 ºC in a tank (17), so it is liquid, it can be pumped and is free of crystals, comprising a tube (19) that connects the tank (17) with a pump (20), a cooler or heat exchanger (21) connected with the pump (20) at the entrance and with a branch means (22) at the outlet, branch means (22) that is adapted to divide the dough into a first mass flow and a second mass flow, so that crystals are created in the first mass flow, and so that the second mass flow is still free of crystals, and a mixing means (26) adapted to mix the first mass flow and the second mass flow together forming a final crystallized mass flow, characterized in that the branch means it is a tube branch (22), of which a first tube (23) is connected with a tempering device (24) to cool and crystallize the first mass flow, because a second tube (25) of the tube branch (22) is adapted to drive the second mass flow directly to a static mixer (26), and why a tube (27) connects the tempering machine (24) with the mixer (26).Aparato (1) para el atemperado continuo de una masa de chocolate cristalizable que contiene grasa, que ha sido calentada a una temperatura constante entre 40 ºC y 50 ºC en un tanque (17), por lo que es líquida, se puede bombear y está libre de cristales, que comprende un tubo (19) que conecta el tanque (17) con una bomba (20), un enfriador o intercambiador de calor (21) conectado con la bomba (20) en la entrada y con un medio de ramal (22) en la salida, medio de ramal (22) que se adapta para dividir la masa en un primer flujo de masa y un segundo flujo de masa, de manera que se crean cristales en el primer flujo de masa, y de manera que el segundo flujo de masa sigue estando libre de cristales, y un medio de mezcla (26) adaptado para mezclar el primer flujo de masa y el segundo flujo de masa entre sí formando un flujo de masa cristali
