Increase lifetime of homemade chocolates
If you freeze the chocolate, it'll likely "bloom" (some of the cocoa butter will separate out, leaving white spots). This is an entirely aesthetic problem; they'll be perfectly safe to eat, and it doesn't affect the flavor much. So, you may want to try this for your personal treats.

The filling may or may not freeze well, depends on what the filling is. First, if its a fairly concentrated sugar syrup, then it may not freeze (because the freezer isn't cold enough, it'll just get really thick). But it'll last much longer. Most fillings are also perfectly happy in the fridge, and will last longer that way too (but not as long as in the freezer).

Other fillings may suffer texture changes. E.g., freezing may separate any emulsion.

You probably won't have issues with water escaping, as your fillings should all be low-water anyway.

As with anything in the freezer, tight moisture and air impermeable packaging will work best.