A method for producing hollow products made of a foodstuff material that can be formed in a mould, preferably chocolate, comprising the steps of: providing a mould (40) comprising a mould cavity (44) delimited by a mould surface (42); dispensing into said mould cavity (44) a pre-set amount of said foodstuff material; subjecting said mould (40), in the mould cavity (44) of which said pre-set amount of material is contained, to at least one movement of rotation about an axis of rotation (I1, I2) for distributing said foodstuff material over the entire mould surface (42); and during the step where said mould (40) is subjected to the movement of rotation, setting selected portions (43) of said mould surface (42) in a condition of heat exchange with a thermal-conditioning fluid so as to maintain said selected portions (43) of said mould surface (42) at a temperature different from, preferably lower than, that of the other portions of said mould surface (42).