LOL, Kitchenelf! Thanks!!:D
As for the spotted chocolate . . . hang on while I pick my way through the books on the floor and get my Wilton candy book off its shelf (and Explorer, don't you DARE disconnect me while I'm gone!!
Well. Will wonders never cease: I'm still connected. Now for the book!
Oh, well . . . there is an entire chapter on making all manner of chocolates, but no problem-solver chart. The only thing I find via a fast scan is a caution to be sure not even a drop of water gets into the chocolate during the tempering process, because this will render the chocolate permanently stiff and unmoldable. There is also a caution about not making chocolates when humidity is high. No cigar there either. Maybe Wilton has a web site? Sorry I can't be more help here:( .