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Kerry Beal

Kerry Beal

6 minutes ago, jauhe said:

Thanks for all the tips! The heat isn't terrible, probably mid-80s F, usually not above 90. Humidity can be very high though, so maybe that's the bigger concern. What's the ideal, acceptable, and unacceptable ranges of humidity? Maybe that would be a big deal for the chocolate but less so for the cocoa butter?

Ideally humidity 40-50% - might not be a huge issue for the cocoa butter vs chocolate.

 

Do you think you could get your hands on one of these - Cakesafe spray booth? They don't require ventilation. There is a thread in eG somewhere about these. 

 

And by the way welcome @jauhe.

Kerry Beal

Kerry Beal

1 minute ago, jauhe said:

Thanks for all the tips! The heat isn't terrible, probably mid-80s F, usually not above 90. Humidity can be very high though, so maybe that's the bigger concern. What's the ideal, acceptable, and unacceptable ranges of humidity? Maybe that would be a big deal for the chocolate but less so for the cocoa butter?

Ideally humidity 40-50% - might not be a huge issue for the cocoa butter vs chocolate.

 

Do you think you could get your hands on one of these - Cakesafe spray booth? They don't require ventilation. There is a thread in eG somewhere about these. 

 

Andy by the way welcome @jauhe.

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