Chocolate lover and, long ago, maker here.

Airlines caterers often add humectants like gycerol and sorbitol to retain moisture, mainly in baked goods (bread, pastries) and most desserts. Fine chocolates are especially prone to drying-out so humectants are mandatory. Humectants also help chocolates withstand higher temperatures and fluctuations. If you've ever had a dried peanut butter cup - with the chalky and unpleasant interior - most chocolates would become that.

Unfortunately, humectants, even in small % mass, interfere with tempering and thus eliminate important textures. Chocolates will lose the crisp "snap" and have changed melting properties, resulting in a gluey texture. As most commercial humectants are sugar alcohols, the chocolate can also have that "chemical" (i.e., fake sugar) taste.

Now, if QR could have reasonably good storage conditions all the time, then sure, humectants not needed. Think JL F. But the quantity of chocolates QR J requires seems to necessitate compromise.

On that note, you can get a sense of the many additives used in airline catering (a classic is stabilizers like guar gum in sauces) and why some kitchen professionals avoid these meals.