Apparatus (1) for continuous tempering of chocolate mass comprising a cooling stage (A), a crystallisation stage (B) and a mixing stage (C) arranged as a tempering column (2), and each having their own cooling circuit (3, 4, 5) with water temperature regulating means (15-19) connected to a computer control unit (CPU) for control of each particular stage (A, B, C). A major pump (6) arranged at the inlet (7) to the column (2) for the chocolate mass, a conduit (9) with a secondary pump (10) for chocolate mass is arranged by-passing the stage (B) for creating crystals. Sensors (11, 12, 13) for measurement of chocolate temperatures (Tby-pass, Tcrystal, Toutput) are connected to the computer control unit (CPU) having a touch screen display (TSD) adapted for input saving of the desired output temperature (Toutput) of the chocolate.
