Yes, that is correct. Some say it changes the flavor of the chocolate but I sure can't tell it if it does.If I remember right the white "bloom" on chocolate bars is the "fats/cocoa butter" coming to the surface and while not really pretty, not gonna kill ya!
But chocolates that have different fillings like the jellies and creams and even caramels will not last as long and would probably lose their yummieness much faster than just plain chocolate.
I just used some of my stored cooking chocolates and while they had the white bloom they melted down and cooked into brownies with no problems and they(the brownies) tasted just fine.
But if you want them to last a bit longer you could put them in a nice mason jar and then try vacuuming out the air(if you have a vac-packer) or even put them into a single layer and vac-packing them in the food saver type plastic would make them last for several more months as long as they don't get too hot and melt into a nice mixed goo.