A method of producing a confectionery shell comprises i) depositing into a mould cavity an edible liquid and one or more pieces of a solid edible material having a different composition to that of the edible liquid ii) pressing the edible liquid against the wall of the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the edible liquid in the mould cavity and cause part of the edible liquid to be ejected from the mould cavity with at least part of the ejected edible liquid is contiguous with the edible liquid inside the mould cavity iii) removing the stamp from the mould cavity and iv) removing edible liquid ejected from the mould cavity or material formed from the ejected edible liquid by passing scraping means outwardly over the boundary of the mould cavity in two or more different outwards directions.
