Hello, I got some troubles when I am molding my bars. My chocolate is madenfrom cacao mass and cacao butter. Once i mould my bars, some of them finish as seized chocolate. Can it comes from the humidity in the air, as i am making chocolate in India where the humidity is around 70%. While i am tempering and molding my bars, i work with the AC. But i realized that the first batch of bars becomes seized. or it can comes from the overheat while I am melting my chocolate? From which temperature the chocolate can seize while is melting?