Abstract: A method and a device for continuously tempering a mass containing cocoa butter or similar fatty mass to be processed, especially chocolate paste, providing in a tempering machine at least two cooling stories (6, 7) with cooling surfaces (13, 14) and at least one subsequent heating story (8) with heating surfaces (15), the mass being conveyed with a mass input temperature through mass chambers (8) of the cooling stories (6, 7) and the heating story (8) via a pump (17), being first cooled and then heated again. The cooling chambers (10) on the cooling surfaces (13, 14) are being streamed through by a cooling medium in reverse direction and the heating chambers (12) on the heating surfaces (15) by a heating medium. The temperature of the cooling surfaces (14) of the last cooling story (7) facing the heating story (8) is kept constant in at least one crystallization area at the end side independent of changing mass input temperatures and/or mass throughput amounts.