Tempering Chocolate
Seeding Method
The process of seeding is the idea of melting chocolate over a low heat, then adding stable beta crystals (i.e unmelted chocolate) in order to create the crystallization process which results in tempered chocolate. This process is one of the most common, but can be time consuming, especially with larger quantities of chocolate.
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Place 335g of dark chocolate into a medium saucepan. Place it over a low heat on the AEG induction hob, stirring constantly until about ¾ of the chocolate has melted.
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Remove it from the heat, and keep stirring until the chocolate has completely melted and reaches a temperature of 45C.
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Once the chocolate is at temperature, tip in 20% of the original weight of chocolate—65g. Ensure the pan is now off the heat.
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Stir the mixture constantly, ensuring you scrape down the sides of the bowl and regularly check the temperature with your digital thermometer. Continue to stir the chocolate until the temperature has dropped to 31C.
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At this point your chocolate is in temper and ready to use.
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