Luxe Brownie Truffles – Box of 8

Chocolate truffles Care guide

Storage

• Keep truffles in an airtight container in a cool, dry place away from sunlight and heat. Moisture is a major shelf-life problem for chocolate confections and ganache centers.
• For longer keeping, refrigeration helps, especially for softer fillings.

Best temperature

• Aim for about 15–20°C / 59–68°F if possible. Too warm can soften or melt them; too much humidity can damage texture and finish. This is consistent with confectionery guidance stressing storage and moisture control for ganache-based chocolates.

If refrigerating

• Seal well first so the truffles do not absorb odours or moisture.
• Before serving, let them come to room temperature while still covered. That helps reduce condensation on the chocolate surface. Moisture control is a key shelf-life factor for chocolate confections.

Shelf life

• Homemade fresh ganache truffles usually have a short shelf life compared with drier candies, because ganache contains water/cream. Callebaut notes that moisture and formulation strongly affect shelf life, and added liquid ingredients can shorten it further.
• As a general home rule, eat them within a few days at room temperature or about 1–2 weeks chilled unless your recipe is specifically designed for longer storage. I cannot confirm an exact universal shelf life because it depends heavily on the filling, water activity, and ingredients.

Freezing

• Freeze only if needed, in an airtight freezer-safe container with layers separated.
• Thaw in the refrigerator first, then bring to room temperature before opening to limit condensation. Moisture exposure is one of the main causes of quality loss.

Signs they should be discarded

• Sour or off smell
• Visible Mold
• Wet, leaking, or separated centers
• Unpleasant texture beyond normal bloom

Serving

• Truffles taste best when allowed to warm slightly before eating, so the ganache softens, and flavour opens up.

Truffles Allergen Notice:

Please note that all our products are produced in a kitchen that comes in contact with all but not limited to the main allergens of milk, eggs, dairy, nuts, peanuts, gluten (wheat) soy, sulphite.