I read the advice in the article @hominid linked to and found it generally good, with one exception which I’ll get to in a bit.
The fridge will, as he says, greatly extend the life of the chocolates, and freezing puts it in virtual suspended animation. The great danger of chilling chocolate is that if it’s not done carefully you will get some condensation on the surface. This mostly a cosmetic problem, though in severe cases it will degrade the texture.
Technically speaking, humidity isn’t a problem; condensation is. You get condensation anytime a cool surface is exposed to humid air. The more humid the air, the less cool a surface needs to be to provoke condensation.
So even slightly chilled chocolate exposed to humid room air will get a fine deposit of condensation—enough to spoil its appearance. This guy is right on target about how to prepare chocolate for chilling, though the paper towel is unnecessary provided that enough air is removed from the package. In fact, the main flaw in his process is the step of opening the package that’s already been chilling for an hour in order to remove the paper towel; at that point, you’re allowing new humid room air into the bag where it will contact the now-cool chocolate surfaces. You’re causing the very problem you’re trying to prevent. Skip the paper towel.
So the important things are simple: the packaging must be air-tight and include as little air as possible. Arrange the pieces close together on a piece of cardboard, put them in a freezer zip-lock bag, zip the bag most of the way and (while no one’s looking) use your lungs to suck out as much air as you can through the opening and quickly seal the bag. He talks about chilling the package slowly, which is also unnecessary; all of the condensation danger lies on the other end of the process: at the unpacking stage. The really critical thing is not to open the package at all until the chocolate inside has had time to come back up to very near room temperature. Sitting out overnight on a counter is about what it takes.
One last thing: the temperature of the chocolate at the time of eating makes a big difference in “mouth feel”. This is especially true of ganache fillings (a cold ganache loses all of its textural charm). Even solid chocolate, if it’s cold, just sits there like a wooden lump in your mouth waiting for your body heat to overcome the chill before it will begin to release its flavor. Ideally, chocolate should be eaten at around the same temperatures that you yourself find most comfortable.