chocolate should avoid humity at all costs. It causes the crystals in
the chocolate to form permanite bonds that will not break..however, a
lot of commercial chocolate bars (such as hersey's) have emulsifiers
that allow chocolate to change temperatures without much of a problem.
The other problem is that it should stay below 86 degrees for milk
chocolate. (The beta crystals in chocolate start to break down at that
temperature.) My suggestion would be to store them in a place that
stays cool and dry but not too cool. Do you have a basement that you
could store them in a box or shelf?