Tempering Chocolate - Seed Method
submitted by: Bridgette Fife
Directions:
Chop chocolate blocks into small pieces. Finely grate chocolate equal to 25% of the weight of the chocolate to be tempered.
Fill bottom of double boiler so the hot water does not touch the bottom of the upper pan. Do not let the water boil. Stir the chocolate while melting to ensure even heating. Try to avoid creating air bubbles. Heat chocolate to 120 F. to 122 F.
Replace the hot water with 70 F. water, no cooler. Stir in finely grated chocolate a tablespoon at a time until the chocolate cools to 79 F. to 80 F. Be sure the grated chocolate is melted and well mixed.
Now replace the 70 F. water with warm water (about 92 F. to 93 F.) and raise the temperature of the chocolate to 88 F. to 89 F. for dark chocolate, or 84 F. to 86 F. for milk chocolate or white cocoa butter coating (white chocolate). Maintain the appropriate temperature while dipping. If the chocolate exceeds 90 F. it will be necessary to repeat the tempering process. Test the temper
It is advisable to test the temper of the chocolate before starting to dip. Test the temper by spreading a small amount on foil and allowing it to cool. It should be smooth and shiny. Dull areas, wet areas or streaks may indicate poor temper or a lack or mixing. If the results are unsatisfactory, retemper the chocolate before proceeding.
