I usually get beautiful and consist results, but I keep getting lopsided shells. Unfortunately, our air conditioner went to eco mode (during a heat wave) while we were on vacation for a week. Our house was 93’ when we got back. A lot of my chocolate was soft and half melted when we got back. Three batches after getting home have had lopsided results. Half the shells are perfect, the other half lopsided. Is it possible moisture in the flour from the heat could give me these results ? I have new flour and new mats coming but can’t decide if I should toss my flour or try to salvage it. Has this happened to anyone else ? Would popping it in my oven on low for a little bit dry it out ? So frustrated
by Jhami0328