THE SEEDING TEMPERING METHOD

Is it really necessary?

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Take a look at the two spoons above.

The chocolate on the right spoon is simply melted and NOT TEMPERED. The chocolate on the left spoon is perfectly TEMPERED.

Chocolate contains cacao butter and the objective in tempering chocolate is to get the fatty acid crystals of cocoa butter back into stable form.

Chocolate is perfectly tempered when it has firm finish, looks shiny and snap when you brake it. Simply melting the chocolate will not temper it.

Seeding method is the simplest way of temper the chocolate. It uses the already tempered chocolate as seed.

  • MELT THE FATTY ACID CRYSTALS

Chop chocolate blocks into small pieces or use chocolate buttons. Remove ca 20% of your chocolate and set aside. This will be used later as seed chocolate.

Melt the chocolate in microwave or double boiler until the temperature reaches 40-45°C.

  • ADD SEED CRYSTALS

Add the remaining chocolate to the melted chocolate and stir with a spatula until all the chocolate lumps are dissolved. Check the temperature, it should be following:

Dark 31-32°C

Milk 30-31°C

White 27-28°C

Now your chocolate is tempered.

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