Tips for storing chocolate in Chocolate Holding Tank
Do not refrigerate! Chocolate can easily absorb the smell of anything in the refrigerator (roquefort, curry lamb-you know). The moisture in the refrigerator can also cause "frosting", which means that the sugar rises to the surface and discolors the chocolate (this has no effect on the flavor, but it does not look very appealing). So instead of the refrigerator:

Store it in a cool and dry place. When chocolate is kept at a constant temperature below 70°F (ideally between 65 and 68°F) and humidity below 55%, the emulsion of cocoa solids and cocoa butter will remain stable for several months.

But even in a cool and dry place: remember that cocoa butter (the vegetable fat in chocolate) absorbs the smell of anything around it. So unless you want your candies and chocolate bars to taste like vanilla extract or garlic powder, follow the next rule:

Seal them in a sealed container. The role of oxygen is exactly what you expect-it will oxidize the chocolate, resulting in undesirable flavors. Although I don’t know that chocolate is the favorite food of vampires...

Keep them away from the light! Not only sunlight (unless you want to make hot pot), but also artificial light. They all cast the same foul spell like oxygen.
Wedding Chocolate Buffet

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