Tempering tips for the tropics
Posted in: Tech Help, Tips, Tricks, & Techniques
Brunei sounds like an interesting place to make chocolate as I believe the consumption will rise in this country, similar to the Arabic countries.
To come back to your question: I work currently in Indonesia with a chocolate team and I can see that controlled air temperature and humidity are quite important to get stable recurring results. It's of course not the only source for failure, but one possible.
So it might not solve your problem but for sure make it a more stable process.
To harden out the chocolate after molding sure us the fridge, to cool down before final heating up to 32 degrees for tempering, you can use the fridge as well but be careful, can go very fast and the mass is to low in temperature and you will have to start all over again.
Hope that helps (if I did understand your question correct).