Abstract: The disclosure embraces a method of and apparatus for producing and processing frozen confections or desserts wherein bodies or discs of frozen confection or dessert, such as ice cream, ice milk or other edible material mounted on sticks are advanced through successive stations at which method steps are performed in which a chocolate composition in liquid form is sprayed onto the frozen bodies, the chocolate-coated bodies advanced a sufficient distance whereby the chocolate coating is congealed under the influence of the reduced temperature of the bodies, the coated bodies then subjected to controlled heat to render the chocolate coating in a softened, tacky or viscous condition and advancing the coated bodies through a chamber in which particulate edible materials, such as chopped nuts, nut pieces, fragments of edible cake or the like are impinged against the softened chocolate coating whereby a substantial amount of chopped nuts, nut pieces, cake fragments or the like are adhered to the chocolate coating.