Hi, Laura. I've done some homework, and I'm fairly certain that you won't have to make any adjustments. There's no water or leavening involved, and even if boiling happens 12 degrees lower at 5300 feet, where you are, that's still more than enough to melt the chocolate to 115-120°F, where you need it to be. The air up high is generally cool and dry, which is great for chocolate work, so you may actually have an advantage over the rest of us. I'd say go to it, and let us know how things work out! Susan

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