Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
The best storage depends on the particular confection:

Refrigerate (in a sealed container to not pick up orders or absorb water):


Ganache 
Soft caramel 


Cool dry storage, again in an air-tight container to minimize changes in moisture level:


Candied citrus peal
Nuts - Dry storage
Marzipan
Raisins and other dry fruits 
Fondant
Hard caramel or toffee


Ovens without pilot lights probably qualify as cool dry storage, and will keep the pets out if you have any, but accidents happen.  I would use a cabinet or pantry if you have room.