Hi! Thanks for the detailed info. I have made chocolate bonbons 6 times now. I always make sure the temperature is just as you've indicated, I use couverture chocolate with 38% cocoa butter. My bonbons come out of the molds, sometimes I need to tap a few times, but I always get them all out. They come out looking beautifully shiny. My only problem is that after a while in room temperature the shell doesn't have that "snap".. It sort of sinks into the filling when you bite into it. Since it's a little over 70f/ 21 C in the kitchen.. 22.3 degrees celsius I have to put them in the fridge to set. Then again I hear many people do that and they get good results. So I'm curious as to why the chocolate softens in room temp despite being shiny and holding shape? Perhaps the humidity is too high in my work environment? I've tried the "dip knife into chocolate" and it never sets in room temp, but when I stick it in thr fridge for 2 minutes it comes out just right... I wish I knew how to fix this issue as it's the only thing keeping the bonbons from being perfect. Help? :(

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