The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0.degree. C. to about 15.degree. C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36.degree. C. to about 50.degree. C.; and cooling the chocolate covered soft confectionery centers.