well, for once, there is going to be very little definitive i can give you here, at least in the form of specific practices. keep in mind, the majority of chocolate i make is for evaluation purposes, so i make it, and taste it within just a few days. but then again, i am looking for defects, not perfection
said, i've made many things that improve with age – wine, ale, cheese, mead, sausage and say un-categorically that there are changes in flavor that only aging can produce (which i love), and there is no reason the same cannot happen in chocolate. i do know i can taste a difference in just roasted beans...
https://chocolatealchemy.com/blog/2013/04/03/ask-the-alchemist-29