A stamp 100, suitable for use in a cold stamping operation in the production of chocolate shells (400, figure 2), includes first and second tapering portions. In use, a chocolate mix is added to the mould 200 and the stamp 100 inserted into a mould 200 along an insertion axis (180, figure 1). The first tapering portion (110, figure 1a) is arranged to deviate from the insertion axis at a first angle and to be substantially parallel with a corresponding internal surface 210 of the mould 200, while the second tapering surface (130, figure 1a) is arranged to deviate from the insertion axis at an angle greater than the first angle, such that when the stamp 100 is inserted into the mould 200, an aperture is formed around a rim of the mould 200 which is smaller than a distance between the stamp and the mould.
