Sell chocolates in the middle of Summer ! Even if you don’t have air-conditioning !

The Orford Group “Cool Choc” models are designed to maintain product temperatures between 14°C to 18°C and low humidity in ambient temperatures up to 43°C.

Storing chocolate in a standard refrigerator will cause blooming as the temperature is too cold and humidity too high. Also when the chocolate is removed from the refrigerator excess condensation will form on the chocolate and or packaging causing further deterioration of the product. (Refer Storing Chocolate so you can maximise the enjoyment.)
The best temperature to consume chocolate is at 18°C to 21°C. At this temperature, chocolate remains crunchy, yet is ready to fully release all of its flavours and aromas in your mouth. So always give chocolate the time to acclimatize from its storing temperature to this eating temperature.
Storing Chocolate so you can maximise the enjoyment

Chocolate is very sensitive to temperature and humidity.

Ideal storage temperatures are between 14 and 17°C (57 and 63°F), with a relative humidity of less than 50%.
Various types of "blooming" effects can occur if chocolate is stored or served improperly. Fat bloom is caused by storage tempera-ture fluctuating or exceeding 24°C, while sugar bloom is caused by temperature below 14°C or excess humidity.

To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. One can get rid of bloom by retempering the chocolate or using it for any use that requires melting the chocolate.

Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper.

If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.

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