My mother had to cut out all desserts for health reasons. However, she asked me to make candy for her like I did for her on Mother's day. I've decided to make peanut butter cups (her favorite), turtles, and truffles. I need them by 12-20-06. I'm flying home two days later. I'm not using candy melts because I want only the best chocolate for my mother. How far in advance can I make them? And what is the best way to store them without causing the chocolate to bloom? I'm going to have a lot of baking to do the closer I get to Christmas so I'd like to do as much as possible as soon as possible instead of waiting til the last minute.
I'm open to all suggestions.

If you are not using candy melts, then you will have to use couverture chocolate which needs to be tempered. If it is not done properly, the chocolate will have grey steaks, have a dull appearance and won't set properly. If done correctly it will have a beautiful shine . I would recommend reading on the subject on chocolate tempering. Chocolate blooms when it is stored improperly and subjected to some kind of heat. You can make chocolates and store them at room temperture.

Best way is to put them in a zip lock bag put that bag inside another bag and freeze. They will last for months. Just make sure you let them come back to room temp before serving.

Rgds

I started making my chocolates etc for the holidays 3 weeks ago. I place them in tins and freeze them until our xmas eve get together and they taste great. Of course you need to bring them to room temp before serving.

Off topic but I have a question... What does it mean when you say "chocolate blooms"?