I use a Chocobivision tempering machine to temper approximately five pounds of Callebaut milk chocolate. I used the temperature off the back of the bag and programmed that into the machine. When the machine told me the chocolate was in temper I filled my molds and then placed them in the refrigerator for about five minutes to set them. End result was beautiful. After making truffles when I demoulded it worked great and they all came out nice and shiny.
The other day I decided to skip the refriegerator step thinking I didn't need to do that. Room temperature should be fine. It's 72F and 50% humidity. I figured that was cool enough and they would setup really nice. I filled the molds, they looked good, so I placed them on sheet pans, the pans into one of my racks, plenty of air circulation and not too close together, then went to lunch. Came back and almost all of them were splotchy. I had a different kind of mold that I had also made shells with from the same batch of chocolate that I had placed in the fridge for a few minutes. That one did not appear splotchy.
Is my chocolate not actually properly tempered or is the refrigeration a needed step in the process? I've read that 68F is ideal for the workshop but I don't have control over the temp as this is a commisary where I lease space. Is 72F too high? Is 50% humidity too high?
For tempering the chocolate I used the temps listed on the back of the bag of callets. I know it's melting at 113F but I don't recall the other two temps. The final temp for either milk or dark is 89.6F but I don't recall which one. I'll be at the kitchen later today and can check and see what three temps it's using for both and report back. For dark chcolate it's melting at 115F. And again, everything seems fine as long as I put the molds in the fridge for about five minutes. If there's something I can do to get a good reliable temper without having to use the fridge, that would be awesome.
I'll comment with the temps this evening.