You could use either for the freezer. My issue is how do you wrap the chocolates to avoid condensation either while they are cooling down or when they come back up to room temp. Since the containers are NOT air tight, you presumably could also get moisture coming in or out as well. You might want to consider a contain that is indeed air tight.
Thanks Lebowits. Yes, I think I will go with the 'grip lids'. I wonder if they are easy to get on and off?? If they seal that tightly that might be a chore. If anyone has experience with these I'd love to hear how easy they are to get into. Here is a link to them:
The key is to fill the container completely so there is very little air space left. But I also plan to get a pump-n-seal so the contents are under vacuum. Here is some info on it:
I've heard good things about it. Right now I put completely boxed chocolates into double ziplock bags and vacuum seal. I freeze (no cool down) with no issues. To thaw, I remove the pkg. from the freezer, and put into an insulated bag and that goes in the fridge for 18 -24 hours. Then I remove the insulated bag and the package stays in the fridge another 18 -24 hours. Then it's back in the insulated bag which stays at room temp. for 18 -24 hours. Then out of the insulated bag again and leave another 18 -24 hours at room temp. before taking the box of chocolates out of the ziplock bags. Sounds complicated but it's not. It's just a very slow thaw so no condensation forms. I've rushed the process and had no issues.
Ideally, I would like to be able to access chocolates directly from the freezer. So I'd love to know how easy the grip lid is to get into when it's frozen!