Gianduja is a sweet creamy spread made of chocolate and ground hazelnuts. It was invented in Turin in the 19th century as a means of stretching the limited amount of chocolate available due to an imposed shortage of cocoa supplies in Italy. Since the area of Piedmont has always been rich in high-quality hazelnuts due to the region's indigenous hazelnut trees, a chocolatier named Michele Prochet created the first gianduja by extending the insufficient amount of chocolate with the region's exceptional hazelnuts.

There are many varieties of Belgian chocolates such as pralines, truffles, and chocolates shaped into eggs, animals, or different figures, which are especially popular during the festive seasons. Famous throughout the world, Belgian chocolate industry started by borrowing some of the techniques from Swiss chocolatiers to make new blends of chocolate by combining rich, high-quality chocolate with nuts, liqueurs, and fruits.

Jijona, or Turrón de Jijona, is a type of nougat produced in the town and municipality of Jijona, in the Valencian Community on the eastern coast of Spain. This confectionary is made by cooking sugar and honey and mixing them with almonds and egg whites.

Chocolate truffles are made with ganache that's shaped into a ball, dipped in chocolate, and rolled in cocoa powder. The story of chocolate truffles began with the invention of cocoa press in 1828, which allowed chocolatiers to extract cocoa butter from cocoa beans.

Curd snack is a dairy confectionery that is prepared with sweetened and pressed curd cheese, mostly tvorog. It is usually covered in a chocolate coating and comes in various flavors such as vanilla, chocolate, or caramel, and it's often dotted with fruits, coconut flakes, poppy seeds, or chocolate bits.

A variation on the classic chocolate truffle, the Swiss chocolate truffle requires heating a mixture of dairy cream and butter to its boiling point, then stirring in melted chocolate, and finally transferring the resulting mixture into desired molds (traditionally round ones).

Belgian pralines are world-famous chocolates with a soft or liquid filling. These sweet treats date back to 1857, when a pharmacist from Bruxelles named Jean Neuhaus used chocolate to mask the bad taste of medical concoctions. Later, in 1912, his son used a flavorful sweet filling instead of the medicine and called his invention a praline.

Túró rudi is the most popular Hungarian confectionery product consisting of curd cheese that is covered in a chocolate coating. It was originally made in 1963, and today it comes in numerous flavors such as strawberry, apricot, or raspberry.

This popular Polish candy bar consists of four crispy wafers that are separated by smooth chocolate cream and covered with a thin layer of dark chocolate. Outside of Poland, Prince Polo is one of the most popular wafers in Iceland and is also sold in Czech Republic, Slovakia, and Hungary, where it goes under the name Siesta.