Milk chocolate with hazelnuts. 

Chocolate can be easily preserved - up to one year - under suitable conditions. This requires storage in a place without odors, which are absorbed by the chocolate like a magnet.
Controlled humidity is necessary because when it condenses on the surface, it alters its appearance. The temperature of the chocolate must be stable without fluctuations and should not exceed 20oC. Higher temperature raises the fats of the chocolate to the surface, which, once frozen, form white spots. And, although they do not alter its taste or quality, they destroy its appearance.
The recommended storage temperature for wrapped chocolates with special labeling is 7-8oC in the refrigerator, while for chocolate bars it is around 18oC in special chocolate machines.