Congratulations on the clean release - that's the hard part done.
Storage: airtight boxes at 16-20°C ideally; in summer the fridge is fine and finished chocolates keep 2-3 weeks refrigerated. The one ritual that protects your shine: whenever they come OUT of the fridge, let the closed box reach room temperature before opening, so condensation lands on the box and not on your bonbons. Open cold = fog on the shells = bloom.
Courier: doable, genuinely - insulated box, ice-gel packs around (not touching) the chocolates, snug inner packing so nothing rattles, and the fastest service you can buy for the route. Warm months make the ice-gel non-negotiable. Ship early in the week so the box never weekends in a warehouse.
Bangalore cousin eats well this month 🍫
