How to Temper Chocolate by the seeding method
In this method, chocolate is melted, then more chocolate is chopped and added to “seed” the melted chocolate. The stable crystals in the chopped chocolate encourage the formation of stable beta crystals in the melted chocolate. Stirring is very important, to keep the smallest beta crystals possible in suspension.
At that point, the chocolate must be cooled to 88° to 90°F (27°C) while being stirred continuously. If your bowl of chocolate contains any chunks at that temperature, gently warm it to melt the remaining chunks. You can do this over warm water, or even with a hair dryer. If the chocolate is too warm, you can add some more chunks, a few at a time, while stirring to cool to the correct working temperature.
Add some more chopped chocolate to your pool of melted chocolate
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CHOCOLATE TEMPERING TEMPERATURES TABLE |
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CHOCOLATE TYPE |
1ST MELT |
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Maintain working temperature (don’t exceed) - stirring frequently at: |
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DARK |
122°F (50°C) |
Seed with 25% of melted volume or weight |
Cool to 90°F (32°C) |
86° to 90°F (30° to 32°C) |
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MILK OR WHITE |
105° F (40°C) |
84° to 86°F (28.9°to 30°C) |
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If the chocolate is properly in temper, it will set within 3 to 5 minutes.
