Because the truffles are made with fresh cream and no preservatives, they are perishable. They are best stored in a cool, dry place and eaten within one week (usually not a problem!). But if it looks like that's not gonna happen, put them in the fridge. More details:

Generally, they taste best when eaten at room temperature (around 68-70˚F) and when fresh. You can store them longer (a month +) in the refrigerator or freezer, but they may dry out a bit and won't taste quite as wonderful. If you go this route, be sure to place the truffles in an air-tight container or freezer bag. For best results, allow them to come to room temperature before opening (about an hour, or longer if frozen); this helps to prevent condensation from forming on the chocolate, which can change it's texture and appearance (but won't hurt you). Once back at room temperature, eat them promptly (within a day-ish).

I've heard rumors of people exhibiting extraordinary self-control and discipline, putting the whole box in the fridge & taking out just one truffle a day! Bah, humbug, I say.

All of my chocolates are made with single-origin, pure cocoa butter chocolate made from cacao beans grown in Ecuador and Venezuela. The bittersweet chocolates are around 70% cacao content and the milk chocolates are around 40%. I use fresh organic cream from Organic Valley Farms, a farmer-owned co-op, because I believe in what they stand for and it's really good cream. (Non-dairy/vegan truffles are made with organic coconut milk instead.) The truffles are flavored with whole herbs and spices infused into the cream, quality liqueurs and spirits, fresh or dried fruits, and nuts. I strive to use local and organic ingredients when possible. Because no preservatives are added, they are best eaten fresh (see Storage & Shelf-Life, above).

I make all my truffles by hand in small batches in my home kitchen. They are hand-dipped and hand-decorated, one at a time.