a method and device of treatment of cocoa butter - containing masses , particularly molten chocolates , destined for subsequent processing , particularly in coating machines , the method comprising the steps of mildly cooling the mass from a first temperature of approximately 45 ° to 50 ° c . which is above the highest melting point of the mass to a second temperature at which pre - crystallization in the mass is initiated , sensing the occurrence of heat - producing processes in the mass during the cooling thereof , terminating the cooling upon the occurrence of such heat - producing processes , and thereafter mildly heating the mass , without overheating , to a third temperature of approximately 33 ° to 34 ° c ., at which the mass is ready for said subsequent processing . the second temperature is thus automatically adjusted to the lowest possible value , which is desirable for the processing properties of the mass .