And you thought Diamond's were a girl's best friend… Check out these chocolates. Now you'll know exactly which one to reach for first.

Butter Cream- a traditional soft filling, butter cream chocolates contain a fluffy chocolate cream filling. The most famous of these is Manon- a walnut embedded in coffee flavoured butter cream and covered with white chocolate.

Caramel Chocolates- made by Roasting sugar until the typical aromatic caramel flavour is achieved, then adding  cream.

Caraques- Solid chocolate pieces topped with raisins and nuts.

Fondant Crème- a smooth, delicate filling made by combining sugar and confectionery cream paste and adding fruit and other natural flavourings.

Fruit Chocolate- a smooth cream filling with juicy fruit pieces eg candid orange peel in dark chocolate.

Ganache- remarkable for its delicious flavour and velvety texture. This type of chocolate has the highest percentage of cocoa solids combined with creams and flavours.

Gianduja- an Italian version of traditional praline, chocolate with lightly roasted ground almonds or hazelnut paste.

Marzipan- a thick paste made from melted sugar and almonds and surrounded by milk, white or dark chocolate.

Praline- richly flavoured chocolate with the addition of caramelised sugar, vanilla and roasted hazelnuts or almonds.

Sea Delights- a mixture of hazelnut praline and marbleised dark and white chocolate in shapes inspired by the sea. Eg seashells and seahorses.

Truffle- achieved by heating a blend of butter cream, chocolate and often flavouring, the shaping it and encasing it in chocolate. The centre can also be rolled in cocoa powder, powdered sugar or finely chopped nuts to create different textures.