I freeze choccies all the time, I love to eat them straight out of the freezer on warmer days. *Some* chocolates will bloom (get those icky white patches) but I'd say in my experience, 95% don't, and I usually find it is lower-quality chocolates that bloom or get that crumbly texture (btw, blooming doesn't affect the taste, texture or anything else - just the look, and if the choccies are intended for kids, they're not usually fussed about a bit of solidified fat/milk solids!), so if you're buying good-quality stuff you shouldn't have a problem.
And, a trick I have found helpful if you're concerned, is that transferring your choccies from the freezer to the fridge first, *then* out into room temp, will help prevent blooming as it is caused by temperature change, and popping them in the fridge to 'defrost' first will lessen the chances of it blooming because it's not such a drastic change, kwim?

You can always serve chocolate straight from the freezer - it's nice and cold and 'snappy' rather than squidgy, in fact I much prefer it to room temperature. You can take the chocolates out of the freezer any old time you wish, whether it be the day before or ten minutes before and it will be delicious

HTH