1 hour ago, gap said:3. I live in Australia and do not even try and make chocolates if my room temperature is above 23C (73F
hahahaha, me too!
It's important to understand what the tempering is actually doing, too - don't rely on temperatures to tell you your chocolate is in temper, rely on a test showing a shiny set chocolate with no streaks. As your working day progresses your "in temper" chocolate temperature will rise the longer it's sitting there.