I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate. (Plus, I have also gotten beautiful tempers from these machines and chocolate brands.) The only other variable is the atmosphere of the kitchen.
My kitchen is currently at 66 degrees Fahrenheit and 31% humidity. I know the ideal atmosphere is 68 degrees Fahrenheit and below 50% humidity.
My question is: is 31% humidity too dry to get an excellent temper?
Looking forward to hearing from everyone, as I am stumped about this problem.
updated by @jasmine-mead: 04/13/15 08:35:05PM