I have a problem that has been vexing me for a while. Every once and a while after I've cast my shells and poured my fillings (ganache or layers of caramel, pate de fruit etc), After the filling crystallizes, there will be what appears to be condensation on the chocolate rim of the bonbon. Sometimes it seems to inhibit the bonding of the cap- even after warming with a blow dryer. I use acetate to close my bonbons, but I don't think that makes a difference.   It happens on mildly humid