For best quality, store chocolates in a cool, dry, and stable environment between 60–68°F (16–20°C). Avoid moisture, heat, and temperature fluctuations, as these can affect both appearance and texture. A pantry or cupboard is preferred over refrigeration. Shelf life varies by filling: molded chocolates typically last 6–8 weeks, while caramels and nut-based centers keep longer than fresh ganaches or fruit fillings, which should be enjoyed sooner.
Proper storage ensures your chocolates maintain their intended quality. We are unable to offer refunds for damage caused by improper handling. For questions or concerns, please call or text 630-988-1677.
