A process for preparing a confectionery product comprises depositing a viscous confectionery material 10 from a nozzle 12 onto a surface 14. A bulk of the viscous confectionery material forms a mass 10 and a remainder of the viscous confectionery material forms a tail 16 linking the nozzle and the mass. At least a portion of the tail is subjected to heat after deposition so as to break the tail and thereby separate the mass from the nozzle. The heat source is arranged to heat a portion of the space between the nozzle and the surface. The heat may be supplied in the form of infrared radiation from an infrared source 18 such as an infrared heater or LASER. The confectionery product may comprise a chocolate shell 14 with a filling such as caramel.
