how do you know they're 'milk crystals' (and what are milk crystals?)
110F for 3 months is an *awefully* long time to let chocolate sit. my strong suspicion is that, if you've got 'balls' of stuff that won't process out - it either got wet, or the temperature cycled higher than what you believe and you've got protein denaturation (or possibly lactose crystallization).
Either way, i'd not want to eat it after spending 3 months at 110F. Toss it.
Thanks Sebastian, sorry for the confusion; it is milk chocolate not milk crystals. No "balls" of stuff just no shine.
Prob not what you want to hear - but i'd most likely discard it.
Clay, taking the temp to 120F and holding for about 45 minutes worked well! The chocolate looks and tastes good.
Thanks for the tip - I thought I posted this before.