FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves producing cold spraying fat powder; performing staged thermal conditioning of resultant fat powder so that phase transformation of polymorphic fat system was carried out without aggregating of powder particles until thermally high stable βVI- crystal modification was provided, with crystals being produced in an amount making at least 10%; providing suspension of fat powder conditioned in above manner in an amount of at least 1% in fat melt free from crystals and tempered to temperature of 1-2 C below minimal enthalpy peak temperature of melting of βVI- crystal modification; subjecting fat powder suspension to bringing together/bringing apart treatment in flow until required characteristics, such as total crystal content, βVI- modification and average crystal size, are obtained; uniformly adding resultant fine crystal suspension into product flow of chocolate or chocolate-like mass subjected to preliminary crystallization procedure with fine crystal content of 0.01-0.2% by total weight, with following mild homogeneous and continuous mixing in product flow. Apparatus has spraying tower, tempering chamber, reservoir with suspension mixer, unit for bringing together/bringing apart treatment, pump and static mixer. Static mixer has column for cold spraying of fat melt of cacao butter or mixture of cacao butter and other fats in cold gas flow. Cold gas temperature may be set for value 10-50 C below crystallization temperature of fatty components of fat system to be sprayed. Method and apparatus allow dosage to be improved as compared to method using crystal powders, and crystal sizes to be substantially reduced. EFFECT: improved micro homogeneous mixing and increased starting efficiency combined with reduced consumption of fine crystals for obtaining of optimal preliminary crystallization, and higher share of βVI- crystal modification stability. 22 cl, 17 dwg, 1 ex
