extruded from the cacao beans of the cacao tree. It is a product of a number of mechanical, physical and chemical processings, which provide excellent characteristics used in chocolate production. The chocolate mass is produced through adding sugar, milk and lecithin into the cacao butter, which is carried out in a number of technological phases. The last phase prior to the chocolate mass shaping is tempering, which is the most important phase. Through tempering the chocolate mass becomes stable and suitable for creation of various chocolate products. Only the specific crystal shape of the cacao butter provides the chocolate mass which can be used for chocolate production. The temperature plays an important role upon tempering. The tempering index is determined by means of the tempermeter, the value of which shows the temperature of the chocolate mass. The overtempered or undertempered chocolate mass causes problems with crystallization of the fat and eventually the instability of the finished product. The tempering indices are different, depending on whether dark or milk chocolate is used, which represents the result of the quantity of the milk fat. The additives in the chocolate mass also affect the tempering index.