Share 'Why not heat your chocolate pouring room?'

We were just randomly throwing out ideas today here in Hawaii while making chocolate, and we wondered why don't people heat the room their tempered chocolate is poured in to the appropriate 88-92° F temp so that one doesn't have to worry about the molds being the wrong temp and shocking the chocolate, and you also wouldn't need to worry about the batch of chocolate you have tempered cooling and b…