La la la
First of all, I would like to say that I really like the word enrobe. It sounds so elegant and refined, and makes me want to go enrobe everything in chocolate. We've started making these cakes at work called "Truffle Cakes-" they're enrobed. Yep.
I thought I would put my two cents in about correct treatment of chocolate. Where I used to work (www.debrand.com
) the chocolate was NEVER to go in the fridge. Freezer yes. And when you freeze chocolates (theirs, at least) they should be triple wrapped, and left to thaw overnight before unwrapping.
Since chocolate has to be so carefully tempered before MAKING chocolates, why would we want to ruin it by putting it in the wrong temperature after they look beautiful? Room temperature is best.
Truffles should usually last about two weeks. Other smaller chocolates (or those with preserves, caramel, nuts, or other things not dairy based) will generally last 7-8 weeks. Pure chocolate has a lot longer of a life. With nuts in particular, the nuts are more likely to go rancid before the chocolate goes bad.
Someone mentioned a mango truffle- DeBrand has a key lime truffle that has lime and lemon blended with white chocolate.... mmm.....