To prep mediocre chocolate, and the possibility of many chocolate-flavored foods, we can just stash some unopened containers of our favorite cocoa powder in the back of the pantry, and slowly rotate through them as we bake, prepare beverages, and otherwise use them up.
but good chocolate -- the kind that comes in bars and is made via various fiddly processes with names like conching and tempering, the kind that gets everywhere if you let it melt or sometimes recrystallizes almost powdery-white if it goes through too many thermal cycles -- is trickier to arrange an indefinite supply of.
I've had some success with just including a lot of chocolate chips in my deep pantry, but they're kind of more toward cocoa powder's end of the chocolate product quality spectrum. I know that there are storage tricks for good coffee -- a 50lb bag of green beans in a cool dry place will last for ages, and you can roast and grind them in small batches as desired to have the real fresh-roasted deal -- so it seems like there might be parallel tricks for chocolate, though they'd be unlikely to involve the actual beans.
So, if you're currently happy with your chocolate preps, would you reply to this post with how you're doing it? thanks :)