A method of producing a confectionery shell and a shell produced by such a process. The process comprises depositing a first edible liquid (1) into a mould (2), pressing the liquid against the walls of the mould by a stamp (3), and removing the stamp from the mould. The stamp has a surface temperature below the solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid in the mould cavity. The stamp is used to shape a second edible liquid after shaping the first edible liquid. The second edible liquid may be applied on top of the first edible liquid to form a multilayer shell, or may be applied in a second mould cavity. The surface temperature of the mould being below the solidification temperature of the second edible liquid. The distance the stamp is pressed into the mould cavity when processing the second liquid is different to the distance the stamp is pressed into the mould cavity when processing the first liquid. The method additionally includes the step of removing excess material which is squeezed from the mould by the stamp using scrapers.
