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I find chocolate work challenging if the kitchen is much above 70f (21c). You can use fans to keep the air moving and put molds directly in the fridge if you have to make it work. I leave the exhaust hood on all night and make chocolates in the cool, wee hours of the morning during warm weather.
As for the photo, was it bottomed in white? Tempered chocolate shrinks a bit, sometimes the chocolate used to bottom the bonbons can get pushed into the cavity and end up on the outside of the shell.
I find chocolate work challenging if the kitchen is much above 70f. You can use fans to keep the air moving and put molds directly in the fridge if you have to make it work.
As for the photo, was it bottomed in white? Tempered chocolate shrinks a bit, sometimes the chocolate used to bottom the bonbons can get pushed into the cavity and end up on the outside of the shell.
