Chocolaterie DUVAL is committed to making sure that every chocolate it makes is as fresh as it can be and that you receive it as soon as possible. Neither do we impose any restrictions like minimum orders. So why would you want to keep them in poor conditions so that they gradually deteriorate before you eat them?

If you still prefer to keep your chocolate, you should do so in a dry place, away from light, where the temperature is around 16-18°C, ensuring that you do not exceed the following periods:

• Filling containing fresh cream: 1-2 weeks
• Filling containing butter, praline, gianduja, caramel, marzipan: 1-2 months
• Caraques: 6-12 months