The ideal temperature of the workshop should be approximately 68?F. The temperature of the candies and fillings to be coated should be as close as possible to the temperature of the coating chocolate. If the temperature of the candies or filling varies too much from that of the chocolate, the crystallization of the cocoa butter will be adversely affected. This will result in a product that is dull and is less resistant to heat. The temperature of the molds should be as close as possible to that of the workshop without being less, approximately 68?F. If necessary, the molds can be warmed slightly.