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· Registered
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Welcome to the board!

I'm not a chocolate expert, but I know the ideal room temperature for working with chocolate id about 55*F and low low LOW humidity. Whenever I have to work with chocolate in the summer, I close up all my windows and crank on the air conditioner and let the room cool for a while before starting. Also, did you just melt the chocolate or did you temper it first? That could also be a problem.
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