When the coating is hard, after several hours, put each candy in a little candy cup and layer them in tins or plastic storage containers. Put a sheet of waxed paper between each layer of candy. The little glassine candy cups can be purchased from confectionery suppliers and some craft stores. They come in many colors and are the finishing touch that makes your candy look professional. Keep chocolates in a cool place.
Chocolate is moisture sensitive and absorbs odors from food, perfume and smoke.
Do not store chocolate in the refrigerator as it will pick up off-flavors and moisture. Chocolate can be frozen but it must be carefully wrapped to keep out moisture. If you do freeze your chocolates, allow them to thaw at room temperature for several hours before opening. Never leave chocolate candy in the sun or in a closed car, it will melt. If your first dipped chocolates do not look as nice as the ones from the candy store, eat them anyway and do another batch.