Ms Cocoa filled chocolates are made using fresh ingredients and have a limited shelf life, they are best consumed within 2 weeks of receiving them, caramel and alcohol centres are best eaten within 4 weeks.
How to store your chocolates
Chocolate is sensitive to humidity, strong odours, light and air. To keep your chocolates at their best, store them in a cool, dry, dark place away from strong odours. They are best kept wrapped up at room temperature rather than in the fridge, to protect their flavour and texture, and to prevent bloom.
What is bloom?
Blooming occurs when chocolate is exposed to heat fluctuations or moisture. It’s that crumbly white appearance you sometimes see on the surface of chocolate which although unsightly is perfectly harmless. There are two kinds of bloom.
Sugar bloom occurs when chocolate is exposed to humidity or moisture. Moisture collects on the surface of the chocolate and draws out the sugar. When the moisture evaporates, it leaves behind a grit of sugar crystals across the surface. This is why chocolate should not be stored in the fridge!
Fat bloom can happen for a number of reasons (including if the chocolate is untempered or incorrectly tempered), but commonly occurs if chocolate is stored in fluctuating temperatures. When chocolate is left in a warm place the cocoa butter melts and then re-solidifies, leaving those grey streaks.