> ## Content Index > Fetch the complete content index at: https://thechocolatelife.com/llms.txt > Use this file to discover other available public pages before exploring further. # Hi everyone! I have to temper chocolate to mold bonbons in a kitchen at 73-74F with a humidity of… - URL: https://thechocolatelife.com/hi-everyone-i-have-to-temper-chocolate-to-mold-bonbons-in-a-kitchen-at-73-74f-with-a-humidity-of/ - Published: 2019-11-19T01:43:15.000Z - Updated: 2021-01-10T19:31:25.000Z - Author: The Archivist - Tags: Ask TCL Hi everyone! I have to temper chocolate to mold bonbons in a kitchen at 73-74F with a humidity of 65-67%. Is it possible? If yes what changes do suggest I implement to the standard process to make it work? My shells are in Valhrona dark 70% Thanks! --- Archived Comments --- Comment by: potomacchocolate Posted on: Nov 25, 2019 Ah. I didn’t realize that you were asking about shine issues. As long as the chocolate is tempered correctly, adding more cocoa butter shouldn’t have much or any affect on the shine. I’d look at other factors like humidity, cooling the molded chocolates, mold cleanliness, etc. --- Comment by: AnneL Posted on: Nov 22, 2019 Thank you Potomacchocolate. I have a Revolation Delta so no active cooling. The tempering is actually working OK but my chocolates are not as shiny as they used to. What would happen if I added some cocoa butter to my chocolate? --- Comment by: AnneL Posted on: Nov 22, 2019 Yes, we are looking into that! --- Comment by: potomacchocolate Posted on: Nov 20, 2019 Of course, throwing a portable air conditioning unit or dehumidifier into the room would make things easier. 🙂 --- Comment by: potomacchocolate Posted on: Nov 20, 2019 Depending on the process you’re using to temper, it is definitely doable. Assuming you have some way to cool the chocolate, tempering with the seed, ice bath, or silk processes should work fine. Of course, a tempering machine with active cooling would also work.