I use apple pectin also, your mean is add a bit tartaric acid into puree and sugar mixture to get it firm? but I'm haven't tartaric acid so could you have another method? and you froze it overnight? but when you take over room temperature would happen dewdrops
Here is what I went through on the second attempt with the PdF:
I added the tartaric acid to the puree, yes. I had read (can't remember where) that it would help the thickening process, and I happened to have some on hand. One source said malic acid would work also. (I did not try that, and I didn't have any at the time. I also had citric acid somewhere in my canning room, but I was too lazy to go find it at the time.) But the tartaric acid brought out the raspberry flavor extremely well. Since I added extra cornstarch into the sugar, I believe the acid also helped compensate for the bland flavor that cornstarch tends to produce when added in as a thickener. (This was more of an experiment at the time, and I did not measure properly when I did it. Otherwise, I'd be more precise.)
No, I did not freeze it over night. I think the recipe had said to chill for 20-30 min, but I think I actually set it in the freezer unintentionally rather than the fridge- for a couple hours. (I get distracted a lot.) Once I remembered to pull it out, I added the ganache layer; froze it for a few hours (its only supposed to be an hour..but--life happens, so it sat there a while longer.) I added the foot; and honestly, it did not need to freeze for another hour. Just a few minutes, until it was solid.
Then, I measured, cut, and let the cubes set overnight to dry.
I have a separate kitchen solely dedicated to making confections, with a dehumidifier and separate AC unit. Temp stays around 65-67F; humidity is less than 30% in here, so any dewdrops/condensation disappeared very quickly. In 12 hours, they were completely dry to the touch.
The next day, I proceeded to enrobe them, and then swipe pink luster dust across the top, diagonally. The last couple times I've made this, I used the Roxy & Rich pink quartz cocoa butter for the décor. It produces a lovely, vivid finish on the dark chocolate.
All that being said, the cooking temp is really the key factor. Mine went a little above the 107C mark (accidentally). Keeping the mixture constantly moving so it did not burn was a challenge for me.
I will say, that this one is truly worth the time and effort you put into it, so don't give up! I was extremely surprised at how quickly these flew out of the case. HTH...