How to store/transport/wrap finished chocolates

The kitchen I will be using tends to be kept pretty cool, AC on high because they bake. I plan to turn it down when I'm working but my things will be stored while they are baking. There is a side room where ingredients are stored where I might be able to stack or store my bakery rack and a small walk in cooler.

Once you have made a bunch of chocolates, before they get packaged and shipped/sold, how do you store them? I do not have the budget for a cooling cabinet. I'm interested in affordable solutions!

Specific containers, containers with specific requirements, silica gel packets to control humidity? Especially because I will be storing them in a shared kitchen that by day makes bread and pretzels and then by night will be my chocolate playground. A wine cabinet?

If taking chocolates to a farmer's market, what would be the best way to transport them (individual chocolates and wrapped chocolate bars)? I'm guessing a big Tupperware wouldn't be great because you probably only want to stack them so high...

Should boxes of chocolates be shrink wrapped for shipping? Would that help or hurt the chances of bloom?

Thank you!