Is a humidity of 70% too high to temper with? 

Recently, I've been making honey chocolates (1 c cocoa powder, 1 c coconut oil, and 1/3 c honey) to remarkable success. However, my main issue is that the chocolate get soft (Though not melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer.

My question is what is the smallest serving size chocolate you can make in a melanger?

Today I am combining a few recent email exchanges.  I hope you find it helpful.

Tempering in the warm months

New Guatemalan potato beans

Travel Log

Clarifying your own cocoa butter

New crops are in…..

Brazil is fantastic and I can hardly wait to go back. 

I’m off to Brazil for a Wild Rumpus

I have made a hazelnut paste in my melanger. 

Reviewing the basics of tempering

The first is Ecuador Esmeraldas 2017/18 Direct Trade.

Wild Harvest Bolivia is in.

I made my first batch of milk chocolate using you nibs from Bolivia. I liked the flavor overall, but found that the flavor was more interesting about 8 hours

I really love your spider charts.  Where do you get them and how do I get the flavors you show?  My roasted beans never taste like that.

We have a new bean in from Costa Rica, hailing from the Upala region.

“My goal is simple,” he once said. “It is complete understanding of the universe, why it is as it is and why it exists at all.” He spent much of his career searching for a way to reconcile Einstein’s theory of relativity with quantum physics and produce a “Theory of Everything.”

I wanted to know what recommendations you have for making more soft chocolates.