Abstract: A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft toffee core and is covered substantially by a coating which covers the wafer shell on the side opposite the filling. The product also includes at least one praline which comprises a casing of firm material, such as chocolate, enclosing a respective filling.

Abstract: Wafers that are shaped, for example, as a basin (C) are obtained from an intermediate product (P) in which the aforesaid shaped parts are joined together by a substantially flat base part (A). The shaped parts (C) have a thickness of the order of, for example, 1-1.5 mm compared with the significantly greater thickness, of the order of 2.2-2.5 mm, of the base part (A). In this way it is possible to extract the intermediate product (P) from the cooking mold safely and without the risk of breakage, even when the shaped parts (C) have much thinner walls.

Abstract: The product, formed essentially as a praline, comprises a shell which encloses a creamy filing with very low viscosity, possibly enhanced by a nut. The shell which is coated by one or more coating layers, possibly with the addition of a sprinkled substance and decorative element, is constituted by two half-shells, coupled face to face. One of the half-shells is made of a moldable fat-containing substance such as chocolate, whereas the other half-shell is made of wafer. The contribution of the half-shell made of a moldable substance to the weight of the shell is preferably greatly predominant in comparison with the corresponding contribution of the wafer half-shell.