Process and chocolate articles production line (1) for continuous production of chocolate articles (8). In a storage tank (2) a supply of cocoa butter-containing chocolate mass is heated so that the cocoa-butter is crystal-free. The chocolate mass is cooled by passage through a plate-heat exchanger (11) to a temperature which is below 26°C and above 23°C depending of the particular chocolate mass, and which temperature is below the Beta V-crystal-creation temperature for the particular mass. Then, the chocolate mass is subjected to intensive homogenous mixing and shear passing through the crystallization stage (12) as planetary mixers accomplish a circular path in the chambers simultaneously being rotated in an orbital rotation around their own axis of rotation. The chocolate mass is cooled simultaneously in the crystallization stage (12) by cooling water temperatures between 20°C and 25°C maintaining the chocolate mass temperature essentially constant within a few tenth of a degree Celcius as the chocolate mass is subjected to the planetary mixers for a time period of between 100 and 250 seconds being sufficient to remove the latent heat produced as the Beta V crystals are created. The tempered chocolate mass is then provided with a high viscosity so that it can be extruded.