Never store chocolate in the fridge or freezer if you can avoid it.
If you do, keep tightly wrapped and in an airtight container to minimise exposure to moisture and condensation.
Chocolate keeps best at 15-17C and around 55-60% relative humidity.
Plain chocolate bars keep for ages in a dry pantry.
Made up chocolates keep best at the above conditions. A wine fridge is ideal in fact
Shelf life of handmade fresh chocolates/pralines/truffles varies quite a lot but are best consumed within a week of purchase.
I don't know if D'Anvers make their chocolates by hand anymore or use machinery and do it in bulk. Some chocolatiers now make bulk batches and freeze them and thaw them out in small batches to put up for sale.
I think this really messes with the final product and you can really tell. Cacao in Melb does that. It's become a bit of a factory
Ganache Chocolate still make their chocs by hand and put them out fresh for sale. Arno Backes is da bomb .. love that man
If you ever come to Melb, Tad Lombardo at Prahran Market is also magnificent. Like me, he makes limited ranges every week but his creations are sublime. A very talented guy.