How to Temper Dark, Milk and White Chocolate - Seeding Method
- At least 1 lb (16 ounces) dark, milk, or white chocolate*
- Finely chop chocolate if in bar/slab form (about the size of almonds).
- Place ⅔ of the chocolate in a heatproof bowl
- Set aside ⅓ of the chocolate pieces (again, these are your seeds)
- Place bowl over a saucepan of simmering water (once again, make sure the bowl does not touch the water)
- Using a rubber spatula, gently stir the chocolate so that it melts evenly. Place candy thermometer in melting chocolate.
- Once it’s melted, keep an eye on the thermometer. As soon as it reaches between 115°F-120°F, remove from heat. Milk and white chocolate need to reach a temperature between 110°F-115°F.
- Add small amounts of the reserved ⅓ of chocolate (seeds) at a time, stirring to melt before adding more seeds.
- Continue to add small additions of chocolate (seeds) until you've brought the chocolate down to 82°F
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