Molded Tempered Chocolates (Seeding Method)
Molded Tempered Chocolates (Seeding Method)
Ingredients
For the Tempered Chocolate
- 1 pound good quality couverture chocolate, finely chopped (e.g., dark, milk, or white)
- 1/2 pound good quality couverture chocolate, in small pieces or callets (for seeding)
Instructions
- 1
Set up a double boiler: Fill a saucepan with about 1 to 2 inches of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl (preferably metal, but glass works) over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the 1 pound of finely chopped couverture chocolate to the bowl.
⏱️ 2 min
- 2
Gently melt the chocolate: Stir the chocolate occasionally with a clean, dry spatula as it melts. Continue until the chocolate is fully melted and smooth. Do not let any water or steam come into contact with the chocolate. For dark chocolate, aim for a temperature between 110-118°F; for milk chocolate, 105-113°F; and for white chocolate, 100-110°F.
⏱️ 8 min
- 3
Remove from heat and add seed chocolate: Once the chocolate is fully melted and has reached its initial melting temperature, carefully remove the bowl from the double boiler. Immediately add the 1/2 pound of seed chocolate (callets or small pieces) to the melted chocolate.
⏱️ 1 min
- 4
Stir and cool: Continuously stir the chocolate mixture with the spatula. The goal is for the added seed chocolate to melt and for the overall chocolate to cool down to its working temperature. For dark chocolate, cool to 88-91°F; for milk chocolate, 86-88°F; and for white chocolate, 82-84°F. Stir until most of the seed chocolate has melted and the desired temperature is reached. If any small pieces of seed chocolate remain, remove them.
⏱️ 10 min
- 5
Test the temper: Dip the tip of a clean, dry offset spatula or a piece of parchment paper into the tempered chocolate. Let it sit at room temperature for a few minutes. If the chocolate sets firm, shiny, and snaps cleanly, it is perfectly tempered and ready to use. If it's dull, streaky, or soft, continue stirring to ensure proper crystal formation or re-temper if necessary.
⏱️ 3 min
- 6
Mold the chocolates: Carefully pour the tempered chocolate into your desired molds (silicone or polycarbonate). Gently tap the molds on the counter a few times to release any air bubbles. Fill the molds completely, then scrape off any excess chocolate from the top surface using an offset spatula to create a clean edge.
⏱️ 5 min
- 7
Set the chocolates: Leave the molded chocolates to set at room temperature. Do not refrigerate, as this can cause condensation and dullness. Once fully set, they should easily release from the molds with a firm, shiny finish.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Molded Tempered Chocolates (Seeding Method)
Ingredients
For the Tempered Chocolate
- 1 pound good quality couverture chocolate, finely chopped (e.g., dark, milk, or white)
- 1/2 pound good quality couverture chocolate, in small pieces or callets (for seeding)
Instructions
- 1
Set up a double boiler: Fill a saucepan with about 1 to 2 inches of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl (preferably metal, but glass works) over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the 1 pound of finely chopped couverture chocolate to the bowl.
⏱️ 2 min - 2
Gently melt the chocolate: Stir the chocolate occasionally with a clean, dry spatula as it melts. Continue until the chocolate is fully melted and smooth. Do not let any water or steam come into contact with the chocolate. For dark chocolate, aim for a temperature between 110-118°F; for milk chocolate, 105-113°F; and for white chocolate, 100-110°F.
⏱️ 8 min - 3
Remove from heat and add seed chocolate: Once the chocolate is fully melted and has reached its initial melting temperature, carefully remove the bowl from the double boiler. Immediately add the 1/2 pound of seed chocolate (callets or small pieces) to the melted chocolate.
⏱️ 1 min - 4
Stir and cool: Continuously stir the chocolate mixture with the spatula. The goal is for the added seed chocolate to melt and for the overall chocolate to cool down to its working temperature. For dark chocolate, cool to 88-91°F; for milk chocolate, 86-88°F; and for white chocolate, 82-84°F. Stir until most of the seed chocolate has melted and the desired temperature is reached. If any small pieces of seed chocolate remain, remove them.
⏱️ 10 min - 5
Test the temper: Dip the tip of a clean, dry offset spatula or a piece of parchment paper into the tempered chocolate. Let it sit at room temperature for a few minutes. If the chocolate sets firm, shiny, and snaps cleanly, it is perfectly tempered and ready to use. If it's dull, streaky, or soft, continue stirring to ensure proper crystal formation or re-temper if necessary.
⏱️ 3 min - 6
Mold the chocolates: Carefully pour the tempered chocolate into your desired molds (silicone or polycarbonate). Gently tap the molds on the counter a few times to release any air bubbles. Fill the molds completely, then scrape off any excess chocolate from the top surface using an offset spatula to create a clean edge.
⏱️ 5 min - 7
Set the chocolates: Leave the molded chocolates to set at room temperature. Do not refrigerate, as this can cause condensation and dullness. Once fully set, they should easily release from the molds with a firm, shiny finish.
⏱️ 30 min