A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product comprising a chocolate shell and a centre-fill, wherein a chocolate shell material and a centre-fill material are at least partially co-deposited at respective deposition temperatures onto a substantially planar surface to form a precursor； and the precursor is cooled to set the chocolate shell material and form the centre-filled chocolate product, wherein the precursor is subject to vibration before cooling. The centre-filled chocolate products may be generally disc-shaped and/or may have a mass of less than 3.5 g. The centre-fill material may comprise microcrystalline cellulose, invert sugar or carageenan.
