shaped articles of fat - containing confectionery material are formed by extruding a fat - based confectionery material under pressure so that it passes to and through a flow - constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non - pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable , and then while the extrudate is plastically deformable , extrudate is placed in a molding tool and pressed to shape an article which then is demolded , or extrudate is fed to a nip of counter - rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate .