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.

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.

Cioccolato di Modica is a traditional chocolate, that is manually ground and cold-processed, which gives it a unique grainy, sandy, crunchy texture and a peculiar aroma. The bitter cocoa paste is worked with sugar, and the flavor of the chocolate is sweet with some bitter notes.

French pralines are traditional sweet products made with a combination of caramelized sugar and whole almonds. They bear little resemblance to the classic, chocolate-based Belgian pralines, though these caramel-coated almonds are occasionally ground into a fine powder called pralin, which is commonly used as a filling in Belgian pralines.

Mazapán de Toledo is a type of marzipan produced in the province of Toledo. It is made by grinding and kneading peeled almonds with sugar until they form a paste. The almonds must constitute at least 50% of the final product to be sold as 'Mazapán de Toledo'.

Turrón de Alicante is a dry, firm nougat, covered with a smooth wafer produced in the municipality of Jijona in Alicante province using raw ingredients coming from Alicante, Castellón and Valencia. It is of Arabic origin and traditionally made with peeled and toasted almonds, honey, egg whites and sugar.

Pralines roses, or "pink pralines," are a type of confectionery from France, particularly associated with Lyon. These candies are made by coating almonds with a vibrant pink sugar coating. They are both visually striking and delicious, and they serve as a key ingredient in several traditional French desserts.

Turrón de Agramunt is the nougat made in the municipality of Agramunt in the Catalan district of Urgell in the Province of Lérida. It is produced using honey, peeled and roasted almonds or hazelnuts, sugar, egg whites and covered in wafers.