Tempering machine for chocolate masses, fat glazes, compound masses and similar fat products. This horizontal chocolate tempering machine forms the smallest stable fat crystals and disperses them homogenously in the melted mass. The horizontal construction concept allows for relatively large size ingredients to be included in the mass before the tempering starts. One may think of for example whole hazelnuts, chopped or broken nuts, certain dried fruits or small pieces of nougat. This is one of the most important features which distinguishes the Rasch TR range of tempering machines from vertical plate tempering machines.