How to temper chocolate: Seeding

How to temper chocolate: Seeding

By
From
Atelier Confectionery
Photographer
Lisa Linder

This tempering method is usually used for small batches of chocolates or if you do not have a marble slab.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take 500 g dark chocolate chips and place two-thirds of the chocolate into a large heatproof bowl. Place the bowl over a saucepan of gently simmering water (double-boiler) and make sure that the bowl does not touch the water.
  2. Melt the chocolate and stir to ensure that all the chocolate pieces have melted. Completely melt the chocolate until it has reached 45–50°C. The same temperature applies to milk chocolate but only to 45°C for white chocolate. The chocolate needs to reach this temperature to ensure that the fats and sugars in the chocolate have melted evenly. If the chocolate is overheated it might become grainy and ‘seize’.
  3. Add the remaining chocolate to the melted chocolate; this is called the seed.
  4. Keep stirring constantly until the chocolate has melted.
  5. This will cool down and thicken the chocolate to 31–32°C. This is the tempered temperature you are looking for. For milk and white chocolates, they should reach 29–30°C. If the temperature goes below this temperature, warm the water in the double-boiler and continue stirring the chocolate until it reaches the tempered temperature.
  6. The chocolate should be smooth and glossy and is now ready to use.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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