First post from an aspirational (but currently hobbyist) chocolate maker! Thanks to all contributors for creating a wonderful site for learning and sharing.
I am a British expat living in Brunei on the island of Borneo. I am currently making bean to bar chocolate from the local beans but i am struggling with consistency when it comes to my tempering results. I was wondering if anyone has tempering guidelines for working in a tropical climate. I do have AC in the house but I think the unevenness of my working room temperature/humidity does not help matters.
Any guidelines that have been tried and tested would be greatly appreciated but I suspect my main problem area is with filled mould cooling. What would be an ideal ambient temperature? Should I use the fridge?
Thanks for your time