The shaping of a confectionery product comprises depositing molten or semi-solid confectionery 32 into a mould 23 and applying a gas jet 36 which has a temperature lower than the molten confectionery, which may be chocolate. The system comprises a shaping apparatus 10 having a body 12 with a gas inlet (14, figure 1) and at least one depositor (16, figure 1). The gas inlet is in fluid communication with at least one gas outlet 18 for providing a gas jet. Once the chocolate 32 has been deposited in the mould cavity 34 the apparatus is lowered in direction A1 to a position above the surface of the confectionery causing a gas bed 38 of increased pressure displacing the chocolate 32 which is cooled by the gas and which solidifies to form a chocolate shell (40, figure 5). Into this shell may be deposited a filling material (42, figure 5).
