Today I will show you how to temper chocolate by seeding. With this method you can easily temper chocolate to use in your pastry creations!
The first step to temper dark chocolate by seeding or with the seeding method, is to chop the chocolate into small pieces and set 0.275 lb. aside.
The next step is to melt the rest of the chocolate in a warm water bath until the chocolate reaches 113-122°F. While stirring, take care no water comes into contact with the chocolate, because water is the biggest enemy of chocolate. The temperature of the chocolate must not exceed 131°F. Otherwise the chocolate would overheat and burn. At the moment the 113-122°F temperature is reached, take the bowl with the chocolate out of the warm water bath and dry it with a kitchen paper. Weigh 0.275 lb. and set it apart for later.
The third step is to add the previously reserved chopped chocolate to the melted one. Cool down the chocolate to 80.6-82.4°F. Work the chocolate until the chopped one has dissolved. If the temperature of 80.6-82.4°F is not reached with the added chopped chocolate, then add additional chopped chocolate in order to reach the desired temperature.
The final step is to add the melted chocolate that was set apart, that has a temperature of 113-122°F, to rise the chocolate temperature again until 87.8-89.5°F are reached. At this temperature, the chocolate will be tempered and be ready to work with. Before using the chocolate, test if it is in temper. Dip a spatula into it and wait until the chocolate is hard again. The chocolate is good tempered, if it becomes firm, has a uniform color and looks shiny.
Tempering temperatures:
Dark chocolate: melt by 113-122°F, then cool down to 80.6-82.4°F and finally warm up to 87.8-89.6°F to reach the temperature the chocolate is tempered.
Milk chocolate: melt by 107.6-113°F, then cool down to 77°F and finally warm up to 84.2-86°F to reach the temperature the chocolate is tempered.
White chocolate: melt by 104-107.6°F, then cool down to 75.2°F and finally warm up to 82.4-84.2°F to reach the temperature the chocolate is tempered.
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Callebaut chocolate
- Pallete knife set
- Digital thermometer
- Kitchen chef´s knife
- Water bath bowl
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Ingredients
Directions
The first step to temper dark chocolate by seeding or with the seeding method, is to chop the chocolate into small pieces and set 0.275 lb. aside.
The next step is to melt the rest of the chocolate in a warm water bath until the chocolate reaches 113-122°F. While stirring, take care no water comes into contact with the chocolate, because water is the biggest enemy of chocolate. The temperature of the chocolate must not exceed 131°F. Otherwise the chocolate would overheat and burn. At the moment the 113-122°F temperature is reached, take the bowl with the chocolate out of the warm water bath and dry it with a kitchen paper. Weigh 0.275 lb. and set it apart for later.
The third step is to add the previously reserved chopped chocolate to the melted one. Cool down the chocolate to 80.6-82.4°F. Work the chocolate until the chopped one has dissolved. If the temperature of 80.6-82.4°F is not reached with the added chopped chocolate, then add additional chopped chocolate in order to reach the desired temperature.
The final step is to add the melted chocolate that was set apart, that has a temperature of 113-122°F, to rise the chocolate temperature again until 87.8-89.5°F are reached. At this temperature, the chocolate will be tempered and be ready to work with. Before using the chocolate, test if it is in temper. Dip a spatula into it and wait until the chocolate is hard again. The chocolate is good tempered, if it becomes firm, has a uniform color and looks shiny.
Tempering temperatures:
Dark chocolate: melt by 113-122°F, then cool down to 80.6-82.4°F and finally warm up to 87.8-89.6°F to reach the temperature the chocolate is tempered.
Milk chocolate: melt by 107.6-113°F, then cool down to 77°F and finally warm up to 84.2-86°F to reach the temperature the chocolate is tempered.
White chocolate: melt by 104-107.6°F, then cool down to 75.2°F and finally warm up to 82.4-84.2°F to reach the temperature the chocolate is tempered.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glass bowls
- Portable hob
- Callebaut chocolate
- Pallete knife set
- Digital thermometer
- Kitchen chef´s knife
- Water bath bowl
Image gallery: