A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate (20 figure 1b) and a liquid filling (22 figure 1b) are supplied to a nip 12 defined by the juxtaposition of a pair of forming elements 10. The chocolate and the liquid filling are passed through said nip by motion of said forming elements. At least one of said pair of forming elements has a plurality of recesses (26 figure 3) in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate (18 figure 2a) capsules interconnected by a web of chocolate (24 figure 2a). The capsules may be separated from the web and may be placed in a chocolate shell (32 figure 4). All of the produced liquid filled capsules may have same diameter and capsule wall thickness.
