Thank you for the helpful instructions, and your many helpful replies to other questions. I have never worked with chocolate before aside from baking, but I recently made two homemade jellies that seem to me to call out to be used in filled chocolates. But I have a concern.. once I open a sealed jar and use the jelly (hopefully successfully) for the middle of a chocolate mold, does that mean that because of the filling I must refrigerate those chocolates when finished, or will the chocolate protect the jelly enough to stabilize the finished chocolates for a while (say, two to three weeks) without refrigeration?

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