So it's the middle of summer, and I have some high-cacao dark chocolate, the sort that will start to melt if you so much as look at it funny. I don't want it to melt, but the obvious way to get food down below room temperature is to put it in the fridge. But for chocolate, that's not such a good idea.
With temperatures getting up into the 90s, and the ideal temperature to maintain being in the 50-70ish range, how would I maintain it at a cool temperature? (And please don't say "maintain the entire dwelling at a cool temperature by running the A/C 24/7." That's not an acceptable solution.)