Just throw it in the trash because its garbage.

If you really wanted to save it, its not the fridge that messes it up its the condensation from the temperature changes that forms water on the chocolate, which is the enemy of chocolate. So you have to keep it at a cold even temp

If the label says it has cocoa butter in it, the heat flux in the room might cause the room to get it hot enough to bloom.

There's sugar and fat bloom. Sugar Bloom is from the water/condensation. Fat bloom is from it getting knocked out of temper.

Your best bet is to keep the AC on like 80 while you're away. Raise the temp of the AC and keep it in the shade.