That's a little out of our wheelhouse, Kathy, simply because we aren't at high altitude here in Vermont so we haven't been able to test chocolate tempering in your conditions. However, the Colorado State University Resource Center may be able to assist you, as they're the one who helped us create our High-Altitude Baking Guide. Their contact info can be found at the top of that page. We hope they can help! Annabelle@KAF

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