Share 'Can you store finished chocolates in a "cooling cabinet"?'

If I had a cooling cabinet with enough room, would it be reasonable after enrobing or molding, to allow the chocolates to set in the cooling cabinet, then once they're ready for packaging, store them in the cabinet until they're ready to be sold?  The store I'm setting up is small, and will usually be in the upper 60s -low 70'sF.  The cooling cabinet will be at about 55 degrees.