Automatic, continuous operation tempering machine studied for working with 2 ingredients chocolate. The melting process is obtained by bain-marie, whereas the tempering process by cooling gas with refrigerant compressor. The bowl capacity, which is equipped with a mixer that keeps the chocolate fluid and even and made of stainless steel AISI304, is 25 kg. The extractable auger allows a fast and deep cleaning of the machine for switching swiftly from processing one type of chocolate to another. High precision probes control all temperatures through a specific circuit board. The tempering machine is complete with a heated vibrating table, a flow-stopping pedal for the dosing of the desired quantity of product and an automatic starting timer. Moreover the chocolate flow is adjustable.