Abstract: A method and device of treatment of cocoa butter-containing masses, particularly molten chocolates, destined for subsequent processing, particularly in coating machines, the method comprising the steps of mildly cooling the mass from a first temperature of approximately 45.degree. to 50.degree. C. which is above the highest melting point of the mass to a second temperature at which pre-crystallization in the mass is initiated, sensing the occurrence of heat-producing processes in the mass during the cooling thereof, terminating the cooling upon the occurrence of such heat-producing processes, and thereafter mildly heating the mass, without overheating, to a third temperature of approximately 33.degree. to 34.degree. C., at which the mass is ready for said subsequent processing. The second temperature is thus automatically adjusted to the lowest possible value, which is desirable for the processing properties of the mass.

Abstract: Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film of chocolate under gravitational force, passing the confectionery article through said film, collecting unused chocolate and recirculating the unused chocolate through said nozzle.