Leonidas a step up from Belgian Godiva?! Now that's crazy talk.... I do love to put Godiva in its much more deserved modest place in the line of Belgian chocolatiers, but really...

Someone commented on the shelf life of Neuhaus. Freezing chocolates is quite easy and I've done it quite a few times now since I refuse to pay $60/pound here for great chooclate (but will fly to BRU to fetch it!). Put the (half-kilo or so) box into a freezer bag and squeeze most of the air out. (I seal it almost completely then suck the last bit of air out before sealing it.) Do that again with a second freezer bag and pop it in the freezer. When you want to serve it, give it several hours to come to room temperature before opening the bags (per instructions from a former Godiva exec). I've pulled boxes from the freezer after six months (or more?) there, and they tasted like new.