How to preserve homemade chocolates?
The refrigerator will prevent the melting of the chocolate, but will add more serious problems - moisture through condensation. This causes sugar bloom, where the water dissolves the sugar, which basically ruins the piece.

Usually this can be mitigated with airtight sealing and proper handling, but this works best for square chocolate bars. As it seems that you want to store more elaborate chocolate pieces, I would worry about this approach being successful.

As you do this semi-professional, my recommendation would be to get a wine cooler; they usually have an operating temperature up to 18°C/65°F. This is the ideal storage temperature for chocolate.