Why sixty degrees?

Chocolate--it is probably among my top five favorite foods, but. . .

they didn't perfect it quite enough, imo. The only thing I have to complain about this otherwise divine creation (well, ok, other than the fact that one can't stuff oneself silly with it and not gain weight. . .) is the utterly impractical ideal storage temperature it demands: 60 degrees (F). Neither room temperature nor fridge temperature, but vexingly and elusively betwixt these two.

How about 70 degrees, or better yet, 68 degrees? That is room temperature. My apartment, which is on the second floor, may be 68 degrees on a cool day, but hardly ever 60 degrees. Actually, in the winter, I think it may be this cold. But even then, it's usually more like 63 or 65 degrees. In the summer time, however, it may get as high as high 80s or low 90s, and perhaps even hotter on the warmest days. Thus my bar of dark chocolate is banished to the fridge, where the temperature is not 60 degrees either, and where one is not really supposed to store chocolate, if one is a true chocolate afficionado.

You would think that given where cacao beans are grown, and considering the climates of civilizations where cocoa was first used/consumed, that chocolate would be more conducive to storing at higher and more reasonable temperature ranges. Didn't the Aztecs and Mayans live in subtropical climates? (Granted, they used the cacao beans in an entirely different way than we do, and it was actually the Europeans who tweaked this product to make it sweet. . ..)

I wonder if it is coincidence that red wine, which goes splendidly with chocolate, also has similarly impossible "ideal" storage temperatures--as does cheese (which doesn't go as splendidly with chocolate, but goes splendidly with wines, or by itself).