Insulating the filling contents of a food product comprises (i) providing, in a mold, shell made of an edible moldable material, (ii) applying coating layer comprising fatty substance to internal wall of shell, (iii) introducing the filler content in the shell, (iv) applying covering layer with fatty substance onto the filling contents to obtain a continuous insulating covering layer, and (v) closing the filling opening of the shell. The steps (ii) and (iv) are preceded by performing cooling step and the step (v) is preceded by heating the upper surface of the mold. Insulating the filling contents of a food product comprises (i) providing, in a mold having an upper face, at least one shell that is made of an edible moldable material and has an internal wall and a filling opening, (ii) applying at least one coating layer comprising at least one fatty substance to the internal wall of the shell to form an internal insulating coating layer, (iii) introducing the filler content of the food product in the shell through the filling opening, (iv) applying at least one covering layer including at least one fatty substance onto the filling contents to obtain a continuous insulating covering layer that bonds to the internal insulating coating layer, and (v) closing the filling opening of the shell by applying the edible moldable material on the continuous insulating covering layer. The steps (ii) and (iv) are preceded by performing cooling step at a temperature of -25[deg] C to 30[deg] C and the step (v) is preceded by heating the upper surface of the mold.
