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Boxed chocolates Updated: 06 May 2008

Buying and storing tips

Instead of buying a big box of assorted chocolates from the supermarket, consider selecting a few top-quality hand-made chocolates from a local boutique chocolate maker. You'll pay more, but you'll also be offered a wider choice of flavours and you can pick a selection of favourites.
When buying individual chocolates choose ones with a smooth glossy surface, free from air bubbles and other imperfections. Avoid anything that looks grainy, waxy, or greasy.
Keep chocolate in a sealed container away from other strong-smelling foods. The perfect environment for chocolate is cool and dark, 15-18°C and 55-60 percent humidity. Exposure to higher temperatures may result in a whitish bloom on the surface of the chocolate. It won't affect the taste; it just spoils the appearance of the chocolate.

Moulded or enrobed?

An enrobed chocolate is created by covering the centre of a chocolate, such as a nut or dried fruit, with an outer layer of chocolate. This can be done by dipping the centre in melted chocolate or by pouring melted chocolate over it.

Moulded chocolates are made using a mould to create a chocolate shell (pictured). Once the shell is set, the filling - often a flowing fruit, liquor or caramel - is added and then sealed with a layer of melted chocolate.

Report by Libby Manley