The invention relates to a method for insulating the filling contents of a food product including the following steps: providing at least one shell initially made of an edible moldable material； applying at least one coating layer including at least one fatty substance in said shell in order to form an inner insulating coating layer； feeding the filling contents into said shell； applying at least one covering layer including at least one fatty substance onto the filling contents in order to obtain a continuous insulating covering layer that bonds to said inner insulating coating layer； and closing said shell by applying an edible moldable material characterized in that the second and fourth steps are preceded by cooling to a temperature of around 25°C to 30°C and in that the fifth step is preceded by a step of heating said upper surface of said mold.
