As far as storing untempered chocolate, etc. I am sure I can find
another place to put them (I do have cool, dark food closets) or I
could simply use what Alex does (insulated boxes).

I would probably limit the "fridge" space for completed chocolates.
When I start really making my chocolates, if I find that I have way
more than would fit into a fridge, I can always use more cold storage
boxes.

That's all down the road.

Stef