Janet, Michael, Alex, Chembake, thank you for your earlier responses.

I concur with you all that the working environment is a bit warm.
Janet thanks for the suggestion on the window AC unit and the cooling
tunnel.

Locally we have stores which sell imported chocolates from Godiva,
RichArt and a number of other chocolate brands. What mystifies us is
that when expose to our warm/humid climate these commercial brands will
melt over time as expected, however, when exposed to the warm weather
for a reasonable period of time the coverture on these brands does not
sweat or show signs of condensation on the coverture A friend
mentioned that the commercial brands might use additives to control the
aforementioned condensation - thus why I posed the earlier question
regarding additives.

We hae an A/C area where we will try our exercise as suggested on the
earlier postings. I have also been suggested by a chef that we should
mix a little vegetable oil or corn syrup as a stabilizer to control the
sweating when exposed to warm temperatures for a short period of time
- any thoughts on this suggestion?

Janet Puistonen wrote:
> wrote:
> > Hi,
> >
> > We are experimenting with various chocolate truffles formulas, while
> > we have perfected the ganache and the coverture process, we are
> > experiencing an issue with condensation in the coverture (regardless
> > the chocolate (brand and cacao %) used for the coverture).
> >
> > During tempering we have tried various temperature techniques and
> > tempering methods (manual tempering and machine tempering (we use an
> > ACMC temperer)) but the condensation in the coverture persist.
> >
> > In order to promote the coverture setting, we placed the truffles in
> > the refrigerator, we have to do this since the room temperature is
> > warm (85º F), however, even in the refrigerator the condensation in
> > the coverture occurs as well.
> >
> > Do you know of any stabilizer or method which could be added to
> > prevent the condensation (sweat) in the coverture?
> >
> > Thanks in advanced,
> > Ralph
>
> I would suggest to you that the condensation is happening precisely because
> you are putting the chocolates in the fridge.
>
> What you need to do is create a comparatively dry, cool space. If you have
> money to burn, look into a cooling cabinet or even a cooling tunnel. If you
> don't, buy a sufficiently powerful window airconditioner and install it in a
> room that can be closed off from the rest of the building.