To store chocolate for up to six months place package in two plastic bags, close tightly and freeze. Keep chocolates in plastic bags until the entire package has attained room temperature. It is best to avoid shipping in warm weather or to destinations with warm climates. The use of innovative moulds and manufacturing techniques that result in the creation of distinctive confections. Fashionable packaging created by a team of Godiva designers who search the world for innovative, elegant ideas.
Individual states have the option to adopt their own regulations.
A condition affecting the surface of chocolate. The chocolate adopts a dull, tannish-white color and feels gritty when touched. Only appearance is affected - not taste. It is caused by condensation of water vapor from air on the chocolate surface. The sugar in the chocolate dissolves in the water, then the water evaporates and the sugar crystals remain on the chocolate.