Hi Everyone! I hope someone can help me... I live/work in New Jersey, where it is VERY humid right now and for the past few weeks. I am a Chocolatier in training and I am convinced that the Chocolate is kept improperly at my place of work, making it un-temper-able? I think/hope there should be a different tempering curve but I just don't know. If there is anyone out there, who tempers Chocolate in a naturally humid place often, and can help me I would greatly appreciate it.