WOW you think its sticky in Denver? You should try a week in the true midwest!! Or the bay area, Having grown up in Longmont, and lived in Denver for years and years (actually started playing with chocolate while living in Denver) I never had the experience you are having. Generally speaking I find the humidity for me anyway has very little to do with tempering. Chocolate by its high fat content, would naturally tend to repel moisture rather to absorb it. Chocolate does seem to benefit from a humid enviroment during manufacturing however. Do you experience the same issues during the winter when the humidity in CO hovers at 15-30% What has the humidity been like lately? I haven't been home in a few months. Being in San Francisco I can assure you that high humidity doesn't seem to affect what I am working with. Are you using the same brand of chocolate? Are you using couveture? Could be that your ambient temp is just to darn warm.... if the room temp is high its tough to get your chocolate to the right temp for its fat content, same would apply to a lesser degree if it was way to cold. Are you letting your molds set at room temp or in the refrigerator? Freezer? lots of factors to consider, maybe try working after sundown, when its cooler and you actually have a higher humidity level, and see if that makes a difference..... just some thoughts hope it helps