I wouldn't use an oven. Even when you clean your oven regularly, some drippings tend to accumulate around the oven in places you can't reach (or to connect to the walls as polymerized oils, practically impossible to strip) and get rancid, stale and burned. Every oven I have encountered has a faint stale+roasted/crisped smell. When you bake something in the oven, its own roasting smell overpowers the oven smell and nothing bad happens. But if you store chocolate or sweets, they can absorb some of the smell. Also, it can happen that somebody trying to do something good in the pre-holiday chaos gets into the kitchen and turns on the oven for preheating without opening it and noticing that there is chocolate inside.
I would store everything in the pantry, or, lacking space, inside a cabinet. If this is unavailable too, on top of a cabinet, or in another room (preferably not very warm - basement or attic would be good, if not humid) would be good. Ganache and chocolate do best in the 15°C - 20°C range, although they can tolerate more or less than that. Of course, packaging them is best, to prevent moisture and dust from ruining them. If you are storing them in a room colder than the kitchen, let them cool to the storage room's temperature before creating an air-tight seal, else moisture from the warm air inside the container can condense on the surface of the centers.