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I've done this for literally over ten thousand chocolates.

 

1. Pack the chocolates into a single compact layer in a low profile plastic box.

2. Lid on and cover with several layers of gladwrap/plastic wrap

3. 24 hours in the fridge

4. Into freezer

5. When ready to come out, 24 hours in fridge

6. 24 hours at room temperature (still fully wrapped)

7. Unwrap and enjoy!!

 

I do this because Christmas is in summer in Australia and I have to make my chocolates ahead of time (usually ~1000 a year). I often keep some frozen for 3 months. I airbrush my chocolates and they do not lose shine. All manner of fillings and they're fine (I eat plenty myself) - you honestly wouldn't know they had been frozen.

 

gap

gap

I've have done this for literally over ten thousand chocolates.

 

1. Pack the chocolates into a single compact layer in a low profile plastic box.

2. Lid on and cover with several layers of gladwrap/plastic wrap

3. 24 hours in the fridge

4. Into freezer

5. When ready to come out, 24 hours in fridge

6. 24 hours at room temperature (still fully wrapped)

7. Unwrap and enjoy!!

 

I do this because Christmas is in summer in Australia and I have to make my chocolates ahead of time (usually ~1000 a year). I often keep some frozen for 3 months. I airbrush my chocolates and they do not lose shine. All manner of fillings and they're fine (I eat plenty myself) - you honestly wouldn't know they had been frozen.

 

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