Apparatus (1) comprising a cooling stage connected to a crystallization stage to continuously temper a crystallizable dough containing fat such as chocolate dough or cream dough, comprising a column (2) of dough chambers (4) and intermediate water chambers (5) arranged in stacked elements (3), a central impeller shaft (7) in engagement with mixing elements (10) arranged in the mass chambers (4), and whose crystallization stage is arranged in the column (2), characterized in that the cooling stage is arranged in a heat exchanger (11) having at least one row of parallel plates (12) arranged in a stack (13) sealed at its edges (14) providing channels ( 16, 17) contiguous intermediate ones each having an entrance hole (18, 20) and an exit hole (19, 21) in each of the plates (12), because each second channel (16) in the row is connected with a first common input channel (18 ') created p or the first entry holes (18) in the plates (12) and a first common exit channel (19 ') created by the first exit holes (19) in the plates (12) for mass flow through they, and because each of the adjacent intermittent channels (17) are connected with a second common input channel (20 ') created by the second input holes (20) in the plates (12) and a second channel (21' ) common outlet created by the second exit holes (21) in the plates (12) for the flow of aqueous medium through them.Aparato (1) que comprende una etapa de enfriamiento conectada con una etapa de cristalización para atemperar continuamente una masa cristalizable que contiene grasa tal como masa de chocolate o masa de nata, que comprende una columna (2) de cámaras (4) de masa y cámaras (5) de agua intermedias dispuestas en elementos (3) apilados, un eje (7) impulsor central en acoplamiento con elementos (10) mezcladores dispuestos en las cámaras (4) de masa, y cuya etapa de cristalización está dispuesta en la columna (2), caracterizada porque la etapa de enfriamiento está dispuesta en un intercambiador (11) de calor que tien
