Our chocolates should be kept at temperatures between 60 degrees and 70 degrees. If stored at the correct temperature, your chocolates will stay fresh for several months. Over time, certain candies (nut rolls, and peanut butter creams, in particular) will dry out as the nuts draw the moisture from the cream center.
If your candies get too warm, either from direct sunlight or by simply being in a room that is above 70 degrees, it is possible that the chocolates will 'bloom'. This is when sugar and/or cocoa butter rise to the surface of the chocolate and cause a gray color to appear often in the form of spots. While this appearance is undesirable, it does not affect the taste of the chocolate, and the candy is still fine for eating.
Avoiding Odor Absorption:
High quality chocolate, such as ours is porous and will absorb odors. Our candies should not be stored near anything with strong fragrances (soaps, candles, fish, onions) or they will absorb the scent and take on that taste.
Long Term Storage of Chocolates:
Freezing is acceptable for long term storage but it is important to follow these steps:
- Have us gift wrap the box. This will help ensure freshness. Additionally, the box should be packed into an air-tight container or freezer bag before placing in the freezer.
- When removing the candy from the freezer we recommend that it be kept in the air-tight packaging and moved into the refrigerator for 12-24 hours. This will allow for a gradual rise in the candy's temperature. Remove anything from the refrigerator with a strong odor to avoid odor absorption.
- Bring the candy from the refrigerator to room temperature by leaving it in the air-tight packaging for an additional 12-24 hours as it sits in the 60-70 degree room.
- Unpack and enjoy. Following these steps closely and your chocolates should look as fresh as the day you bought them. This is of course important if you are storing them to give as a gift at a later time, perhaps during our off season.
- If you are only storing them for yourself, and are not concerned about the appearance of the chocolates, you can skip steps 2-3 and simply pull them out of the freezer, thaw and enjoy. The chocolates will likely get 'sticky' as exposure to the warm air, causes moisture to condensate on the surface but this will not affect the taste.
Long Term Storage of Caramels:
If keeping our caramels for extended periods (a week or more) they should be kept under refrigeration. This will prevent them from developing a grainy texture or "going to sugar" as many say. When the caramels are exposed to warmer temperatures, it promotes this sugaring process. If freezing our caramels, allow them to thaw overnight at room temperature before eating.