Described herein is a confectionery product comprising a shell and a filling housed within said shell wherein said shell is formed at least in part by a wafer. The product is characterized in that the wafer is obtained starting from a batter containing cocoa powder and in that the outer surface of said wafer has a lustre value higher than or equal to 20 gloss measured at an angle of reading of 8° with an instrument with d/8° geometry.