Method for coating confectionery articles with chocolate

In a method for coating confectionery articles with a tempered chocolate, comprising the steps of feeding a current of precrystallized, molten tempered chocolate onto a veil plate to produce a downwardly descending substantially pressure-free film of molten chocolate under gravitational force, passing the confectionery articles to be coated through said film, collecting unused chocolate and recirculating said unused chocolate to said current, the improvement consisting of pressurizing said current prior to its being fed to said veil plate to an overpressure of at least one atmosphere and subjecting the current to a brief high shear stress by forcing the current by the aid of said overpressure through at least one nozzle onto said veil plate in said feeding step.