Are baking chocolates subject to the same rules of handling, storage, and shelf life as chocolates made for consumption as candy?

Yes. However, each has a different chemical make-up. Be sure to use the type indicated by the recipe.

 
Popular baking chocolates include the following types: 

• Unsweetened or baking chocolate is primarily used as an ingredient in recipes or as a garnish.

• Semi-sweet chocolate is used primarily in recipes. It contains extra cocoa butter and sugar.

• Sweet cooking chocolate is basically the same as semi-sweet chocolate but with additional sugar for taste.

• Milk chocolate contains additional cocoa butter, sugar, milk, and vanilla. Although it is  usually eaten as candy, it  can also be used as a cooking chocolate. 

 
Source(s):
FAQs.org "Chocolate: Frequently Asked Questions"