I had so many issues with tempering chocolate that I went out and bought a humidity monitor for my room. I'm based in the New York area and the humidity on a bright sunny day was at 52%. Today, it's really cloudy and humidity is a whopping 70%. I'm assuming that was one of the main reasons my chocolate kept getting the cocoa butter streaks on them after tempering with a chocovision x3210.
I will evenutally be working in a climate controlled commercial kitchen, but I will be storing the chocolates at home - with these humidity issues. I have a dehumidifer. Do I keep that running 24/7? Doesn't seem efficient. I have an old fridge i can store the chocolates in, but not sure how to control the humidity in there.
Any help/thoughts would be great.