National Cream-Filled Chocolates Day (February 14th)

Quick facts
When is it?	Every February 14th
Tagged as:	Chocolate Food & Drink
What's the hashtag?	#NationalCreamFilledChocolatesDay
We first published this page on:	Dec 23rd, 2017
We last updated this page:	Jan 18th, 2026

Contents

Chocoholics can find countless ways to indulge their passion, but there are those among us who hold a special place in their hearts for cream-filled chocolates. National Cream-Filled Chocolates Day has been created with these special people in mind!

An extraordinary feeling comes from snapping through the outer layer of chocolate and letting the luscious creamy centre melt on the tongue. Nothing else compares!

Whether it is a craving for strawberry, butterscotch, peppermint or another scrumptious flavor, there is bound to be an option to satisfy anyone’s taste.

So is there any reason not to celebrate this most delicious day? We think not!

National Cream-Filled Chocolates Day Timeline

17th century

Early European Pralines Documented French confectioners associated with Marshal du Plessis-Praslin create early “pralines,” nuts coated in caramelized sugar that inspire later filled-chocolate ideas.

French confectioners associated with Marshal du Plessis-Praslin create early “pralines,” nuts coated in caramelized sugar that inspire later filled-chocolate ideas.

Late 19th century

Rise of Filled and Molded Chocolates

Advances in chocolate molding and fillings in Europe lead confectioners to experiment with soft centers, paving the way for modern cream-filled bonbons.

1893

Mass Production of Boxed Chocolates in the U.S.

Milton Hershey sees German chocolate-making machinery at the Chicago World’s Fair, helping spark large-scale American production of boxed chocolates that later feature assorted creams.

1912

Jean Neuhaus II Creates Modern Cream-Filled Pralines

Belgian chocolatier Jean Neuhaus II develops the hard chocolate shell that can hold soft cream fillings, considered the birth of modern cream-filled chocolates.

1923

Whitman’s Sampler Popularizes Assorted Creams

Whitman’s Sampler boxes, introduced earlier but trademarked in 1923, popularize assorted boxed chocolates with maps showing the locations of creams and other fillings.

1932

Russell Stover Expands Boxed Cream-Filled Chocolates

Russell Stover Candies relocates to Kansas City and grows into a major U.S. producer of boxed chocolates, helping make cream-filled assortments a mainstream gift.

1967

Lindt Introduces the Lindor Truffle

Swiss chocolatier Lindt launches its signature Lindor truffle, featuring a smooth, melting center inside a chocolate shell, reinforcing global demand for creamy filled chocolates.

How to Celebrate National Cream-Filled Chocolates Day

Just like any other type of celebration, National Cream-Filled Chocolates Day may require a bit of planning ahead of time, especially for those who want to try their hand at making their own candies.

But lots of options exist for enjoying this day, particularly for people who are willing to get creative!

Buy and Enjoy Various Cream-Filled Chocolates

The most obvious way to celebrate this day is to fill your mouth and tummy with the yummy goodness of luxury, gourmet chocolates. Many companies have made their chocolates famous around the world, and online purchasing makes it even easier to access them:

Lindt. This Swiss company was originally known for truffles but is now most popular for its chocolate spheres. Strawberries and Cream is a particularly favorite cream-filled flavor.
Hershey’s. Around Valentine’s Day especially, this American company often dabbles in cream-filled chocolate hearts.
Ferrero. Founded in Italy, this purveyor of fine chocolates has gained a worldwide reputation for their hazelnut filled Rocher candies.
Embaré. From Brazil, this company is particularly adept at creating chocolates filled with exotic fruit flavors.

Enjoy a Chocolate Guessing-Game

Cream-filled chocolates are often included as part of a box of various types of chocolates, which can be purchased at food stores, gift shops, or specialty chocolatiers. Many times, the manufacturer places a guide on the inside of the box so that each type of chocolate can be easily identified and enjoyed.

To make a game of it, buy a couple of boxes of chocolates to take to work or a Cream-Filled Chocolate Day party. But instead of leaving the guide for friends to see, keep it a secret and turn the eating of the chocolates into a guessing game to see who can identify what they get! (Just be careful of nut allergies.)

The winner? Well, of course, the appropriate prize would be a special selection of cream-filled chocolates.

Grab Some Heart Shaped Cream-Filled Chocolates

Since it overlaps with Valentine’s Day, people may find that their favorite cream-filled chocolates are available in heart shapes as well as the standard circles, ovals and squares, which adds something special to the way the candies can be enjoyed.

History of National Cream-Filled Chocolates Day

The interesting concept of cream-filled chocolates was actually based on simple pralines which were originally documented in the 17th century by a sugar industrialist named Marshal du Pessis-Praslin.

At the time, cocoa (and therefore chocolate) was relatively unknown in Europe, so the pralines of the day were mostly just nuts coated in a layer of caramelized sugar. Due to the many new ingredients becoming more readily available from the New World, slowly but surely pralines began to evolve and get ever more creative and fancy as the years went by.

The first cream-filled chocolates as we know them today were believed to be created in 1912 by Jean Neuhaus II, a Belgian chocolatier.

It did not take long for these chocolates to contain everything from various liqueurs to marzipan, from fruits to caramel, and almost anything else you can imagine. But, of course, the most important aspect is that the center is creamy.

Because National Cream-Filled Chocolates Day coincides with another important chocolate-lover’s holiday (Valentine’s Day), it is expected that at least 58 million pounds of chocolate will be purchased on and around this day. Obviously, not all of this chocolate is cream-filled, but a good portion of it will be!

Bonus Recipe: Make Your Own Cream-Filled Chocolates

If you have a hankering for something unique, or a craving hits you in the middle of the night, you can make your own cream-filled chocolates—surprisingly enough, it’s not really that hard at all! Chocolate molds are readily available from companies such as Wilton.

To make these delectable treats, simply line a mold with melted chocolate, let it harden, fill the shells with the filling your heart desires most (or three, or ten, the sky’s the limit), and then cover them with another layer of chocolate. Voila!

You have your own custom-made filled chocolates, anytime you need that cream-filled chocolate fix.

Contrary to popular opinion, one of the easiest and most basic fillings is salted caramel, so when thinking of how to celebrate National Cream-Filled Chocolates Day, it’s time to get to work with the following recipe:

Salted Caramel Filling Recipe

Ingredients: (makes about 1 1/2 cups)

200g sugar
1 small vanilla bean, seeds scraped
100g thickened cream
150g unsalted butter, cut into pieces
3g salt

Note: Some people tend to complain about how easy it is to burn caramel, which might make it seem scary. But burning is really only likely to happen if a candy maker tries to speed the process up, but making caramel is a slow and deliberate activity. Caramel requires a bit of time and patience, but the wait is more than worth it!

Instructions:

Put the sugar and vanilla bean seeds into a clean saucepan and heat very gently over low heat, letting the sugar take its time to melt. Don’t rush the process, and try not to stir the mixture too much to keep it from clumping. If it does, don’t panic, but simply continue to heat it and the sugar should all eventually melt on its own.

When it melts completely, add the cream and whisk until combined. Reduce the heat even more and add the butter, piece by piece, mixing well after each one is added.

Then, add the salt, stir well again, and allow the mixture to cool and thicken. When it cools completely, place the caramel in a piping bag and get ready to fill those chocolates with sweet, salty, buttery goodness!

One the treats are finished and cooled, don’t forget to share with friends, neighbors and family members to make National Cream-Filled Chocolates Day a time to remember!

Facts About National Cream Filled Chocolates Day

Belgian Pralines Began as a Way to Hide Medicine

Modern cream-filled Belgian pralines grew out of an apothecary trick: in 1857 Jean Neuhaus opened a pharmacy in Brussels and began coating bitter medicines in chocolate to make them easier to swallow.

His grandson Jean Neuhaus Jr. later adapted the idea from medicine to indulgence, developing bite‑sized chocolate shells with soft fillings in the early 20th century, a concept that helped transform Belgian chocolate into a national specialty.

Creamy Centers Rely on Emulsions

Many cream fillings are stable because they are emulsions—mixtures of fat and water held together by emulsifiers like milk proteins or lecithin.

When hot cream is blended with chocolate to make ganache, cocoa butter droplets become finely dispersed in water from the cream, creating a smooth structure that sets as it cools and gives cream-filled chocolates their luxurious, melt‑in‑the‑mouth texture.

Water Activity Determines How Long Filled Chocolates Keep

The shelf life of cream-filled chocolates depends more on “water activity” than on how wet the filling feels.

Ganache and dairy-based creams with higher available water are more prone to mold and bacterial growth, so chocolatiers often add sugar, invert sugar, or alcohol and reduce cream content to lower water activity—allowing some filled chocolates to stay safe and palatable for weeks rather than just a few days.

European Rules Protect the Meaning of “Belgian Chocolate”

The reputation of Belgian cream-filled chocolates is tied to strict labeling rules.

Under Belgian industry codes and EU guidance, products marketed as “Belgian chocolate” are generally expected to be refined and molded in Belgium using traditional techniques, and many praline makers voluntarily follow even tighter standards to preserve the cachet of their filled chocolates in export markets.

Ganache Was Probably Invented by Accident

Culinary historians commonly trace ganache—the classic cream-and-chocolate mixture used in many fillings—to 19th‑century France, where, according to pastry lore, a chef accidentally poured hot cream over chocolate and whipped the mixture smooth rather than discarding it.

That “mistake” produced a stable base that could be piped into shells, revolutionizing the range of flavors and textures possible in filled chocolates.

Filled Chocolates Helped Popularize Bite‑Size Luxury Sweets

The rise of cream-filled chocolates in the late 19th and early 20th centuries coincided with urban café culture and the growth of gift‑boxed confections.

Individually molded pralines with soft centers made it easy to create assortments of contrasting flavors and textures in one box, shifting chocolate from a simple bar or drink into a curated, shareable luxury experience.

Pralines Evolved from Sugared Nuts to Creamy Centers

The word “praline” originally referred in 17th‑century France to almonds coated in caramelized sugar, with no chocolate involved.

As cocoa spread through Europe and chocolate making improved in the 1800s, confectioners began replacing the sugar-only coating with chocolate and experimenting with nut pastes, liqueurs, and finally cream-based ganaches, leading to the modern notion of a praline as a chocolate with a soft, often creamy filling.

National Cream-Filled Chocolates Day FAQs

Are cream-filled chocolates the same as pralines or truffles?

Cream-filled chocolates, pralines, and truffles are related but not identical.

In much of Europe, “praline” often refers to a molded chocolate shell filled with a soft center such as ganache, nut paste, or cream, a style popularized by Belgian chocolatier Jean Neuhaus in the early 20th century.

Truffles traditionally are balls of ganache (chocolate and cream) rolled in cocoa, nuts, or a thin chocolate coating, rather than having a distinct hard shell with a separate cream center.

In the United States, “praline” can also mean a nut-and-caramelized-sugar confection with no chocolate at all, so the terminology varies by region.

How are cream centers kept soft inside a solid chocolate shell?

Manufacturers typically use one of two methods.

In the molding method, liquid chocolate is poured into molds and partially set, then excess is tipped out to leave a thin shell; once it hardens, a cream, ganache, caramel, or fondant filling is deposited inside, and the bottom is sealed with more chocolate.

In the enrobing method, a pre-made filling is formed into centers that pass through a curtain of melted chocolate on a conveyor belt, which coats and seals them.

Precise control of chocolate “temper” (crystal structure) and cooling allows the shell to set firm while the interior remains soft.

What is the difference between ganache, buttercream, and fondant fillings in chocolates?

Ganache is a smooth mixture of chocolate and cream (sometimes with butter) that creates a rich, melt-in-the-mouth texture and is used for many truffles and filled chocolates.

Buttercream fillings are made by beating butter with sugar (and often cream, flavorings, or chocolate) to form a light, sweet, “creamy” center that is common in American-style creams.

Fondant fillings use a supersaturated sugar syrup that is crystallized into a smooth paste; when enclosed in chocolate, they can be flavored with fruits, mints, or liqueurs and often have a slightly flowing or gooey texture.

Why do some cream-filled chocolates crystallize or go grainy over time?

Graininess in cream-filled chocolates usually comes from sugar or fat crystallizing.

High-sugar fillings like fondant or caramel can develop larger sugar crystals if they are agitated too much during cooling or stored in fluctuating temperatures, leading to a gritty texture.

Fats in the chocolate shell can also migrate into the filling or to the surface, causing “fat bloom,” which looks dull or streaky and can slightly change mouthfeel.

Proper tempering of chocolate, careful control of cooling, and stable storage at cool, dry temperatures help prevent these defects.

Are cream-filled chocolates less healthy than plain dark chocolate?

Cream-filled chocolates are generally higher in sugar and often contain additional fats from butter, cream, or fondant, so they tend to be more calorie-dense than plain dark chocolate of the same weight.

Research on potential cardiovascular benefits of chocolate focuses mainly on high-cocoa dark chocolate rich in flavanols, not on confections with sugary fillings.

Health organizations note that the high sugar and calorie content of most filled chocolates can contribute to weight gain, dental problems, and cardiometabolic risk when eaten in excess, so they are best seen as an occasional treat rather than a daily “health” food.

How many cream-filled chocolates fit into a sensible portion size?

Nutrition experts generally recommend treating all candies, including filled chocolates, as small discretionary extras.

Depending on size, a typical cream-filled chocolate can contain around 40–70 calories or more; a few pieces can easily equal the calories of a full snack.

Health guidance on chocolate often suggests limiting portions to a small amount—such as a few squares (about 1 ounce or 28 grams) of dark chocolate—on days it is eaten.

For assorted cream-filled pieces, that can translate to one to three small chocolates, enjoyed mindfully alongside an overall balanced diet.

What should people with allergies or special diets watch for in cream-filled chocolates?

Cream-filled chocolates frequently contain common allergens and additives, including milk, butter, cream, nuts, soy lecithin, and sometimes gluten-containing ingredients like wafers or cookie crumbs in the filling.

Cross-contact with peanuts or tree nuts is especially common in factories producing assorted boxed chocolates.

People with food allergies, lactose intolerance, celiac disease, or strict vegetarian/vegan diets are advised to check ingredient lists and “may contain” statements carefully, and, when necessary, choose products from manufacturers that provide clear allergen controls or specialty lines.