When it comes to making chocolate, water is the enemy and the main cause of bacterial growth. The lower the water activity level, the less likely bacteria will grow. Bacterial growth equals mold. This is especially true for chocolates and confections made without the addition of preservatives. This does not mean that all moisture must be removed from these chocolates. It simply means that moisture content must be controlled.
It is difficult to predict the shelf life of any preservative-free product. Proper storage plays a large role in extending that life. Unless stated otherwise, the chocolates and confections in this book should be stored in an airtight container at 60F to 65F (15.5C to 18.3C) for no longer than two weeks.
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