how do you store couverture in indian summer without wrecking it?

The ideal is airtight at 16-20°C away from moisture, sunlight and strong smells - chocolate absorbs neighbouring odours shockingly well. Dark keeps 12-24 months stored like that, milk and white 6-12.

At 34 degrees, yes, the fridge is allowed - but the enemy is condensation, not cold. Seal the chocolate airtight (double-bag it), and when you take it out, let it come FULLY to room temperature before opening the pack. That way the condensation forms on the packaging, not the chocolate. Open it cold and you've just watered your couverture, hello sugar bloom.

Finished chocolates - bonbons, truffles, bars - keep 2-3 weeks refrigerated in airtight boxes, same warming rule when they come out.