I use all Callebaut Chocolates in my filled chocolates and bars. To make sure my chocolates reach you in best form, I cool and store in my special purpose chocolate fridge at between 14-18°C and humidity of 60%. They are then kept at no more than 20°C, out of the light and away from strong smells, which can affect flavour.
Here's some great advice for chocolatiers and chocolate lovers from Chef Alexandre Bourdeaux. One of the Callebaut Academy Teachers.