Products are produced using equipment which may process other allergens, including nuts and wheat.
Typical shelf-life of bonbons containing ganaches will be three to five weeks. Cheesecake ganaches should be considered to have a shorter shelf-life.
For preservation of ganache texture, chocolates are best stored at 20C or room temperature, not in the fridge.
If you wish to store chocolates for a longer-period, they can be frozen using the following technique: Place in an air-tight container, or triple-wrap the box in shrink-wrap. Refrigerate for 24 hours, then transfer to the freezer. To de-frost, transfer to the fridge for 12 hours, then to room temperature for a further 24 hours before breaking the air-tight seal.