I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.)
I had read somewhere (but I can't remember the source) that chocolate that's allowed to set in the fridge will not set with the desired crystal structure, even if it was properly tempered, so I normally leave it on a kitchen counter overnight to set. In winter it worked very well, but these past weeks we have had serious summer heat, and the kitchen has been above 25°C, and the past couple of times my chocolate has ended up rather grayish and out of temper.
The last time I tried to let it set in the fridge, and it looks better. It's got the right gloss, but I'm not 100% sure that it has the same snap as I'm used to.
What is the recommended temperature for properly tempered chocolate to set?