I know working with chocolate is difficult in high humidity, so much has my research told me. HOWEVER, I have a desserts shop in a constantly high humidity area, so what do I do? MANY of my desserts use chocolate and I need to learn how to work around this. I keep crazing my chocolate whenever I am trying to melt it. I used to live in the high southern California desert at over 2,000 feet and NEVER had a problem. I now live at sea level (really sea level, I can see the waves from my office window as I write!) and constant high humidity. Today, for example is 80%! I have a wedding on Monday and they want chocolate covered strawberries. Help!
AIn LAuren Kitchens' videos I believe she says temperature is more important than humidity. Chocolate melting temp is 28-29 degrees so anything hotter and you are in trouble!
Dont refrigerate or use freshly washed strawberries. Chocolate has issues sticking and drying if you do that. I live in Louisiana.. always humid here.