Chocolate should be kept in their bags in a cool place, but not refrigerated. If you plan to keep the chocolate longer than six months, you can freeze it. Finished products can be kept at room temperature in a box for one month(in a cool place. If you wish to keep it longer, you can freeze it. Candy that gets too warm or too cold will "bloom". Bloom occurs when the oils separate and rise to the top, giving your chocolate a white film. Remelt the chocolate and stir well and it is as good as new. For freezing, make sure your candy is wrapped airtight. Put your candy in a candy box or can, then wrap it plastic wrap and then wrap in aluminum foil. It is very important that it be double wrapped to keep all air out. TO DEFROST: Take out of the freezer and let set overnight (12 hours) before un-wrapping. Do not unwrap until you know it has thawed completley. NOTE: If you unwrap the candy before it has thawed it will streak and water will form on the top of the candy. DO NOT UNWRAP UNTIL IT HAS THAWED.