I’m currently living in South East Asia and recently the weather has been 35C+ during the day with more than 40% humidity, which caused me lots of issues with tempering and the fluidity of the chocolate.
I attempted chocolate bonbons today but while the chocolate is tempered(I did let it set and it did snap and shine), the bonbon shells appear to be too thin and not getting out of the mold. I suspect this might be caused by the high temperature in my kitchen, since they did not harden at room temp after 20 minutes and I had to put them in the fridge. The shells were paper thin before I chilled the mold. Is there any other potential issues that caused the shell to be stuck?
For the record, I was using the seed method, kept the chocolate warm with a hair dryer and constantly checking the temp with a meat probe.
Thank you in advance for your help!