Chocolate Tempering (Seed Method)
Chocolate Tempering (Seed Method)
Ingredients
- as needed couverture chocolate, divided into two parts: most for melting, and a smaller portion as 'seed' for cooling
Instructions
- 1
Gently melt most of your couverture chocolate over a double boiler. Stir the chocolate continuously with a spatula until it is nearly smooth. Ensure all equipment is completely dry, as water can cause the chocolate to seize.
⏱️ 7 min
- 2
Remove the melted chocolate from the heat. Add your unmelted chocolate 'seed' into the melted chocolate. Stir the mixture with the spatula until it cools down to the specific temperature range for the type of chocolate being used. For white chocolate, aim for 82–84°F (28–29°C). For milk chocolate or dark chocolate, aim for 84-86°F (29–30°C).
⏱️ 8 min
- 3
Carefully fish out any remaining unmelted chocolate pieces from the mixture.
⏱️ 1 min
- 4
Test the tempered chocolate by dipping a clean spatula into it. If the chocolate sets shiny and firm after a few minutes, it is perfectly tempered. If the chocolate thickens while working with it, apply short, gentle bursts of heat to bring it back to a workable consistency, but avoid overheating as this will destroy the temper.
⏱️ 5 min
Kitchen Tools
Chocolate Tempering (Seed Method)
- as needed couverture chocolate, divided into two parts: most for melting, and a smaller portion as 'seed' for cooling
Instructions
- 1
Gently melt most of your couverture chocolate over a double boiler. Stir the chocolate continuously with a spatula until it is nearly smooth. Ensure all equipment is completely dry, as water can cause the chocolate to seize.
⏱️ 7 min - 2
Remove the melted chocolate from the heat. Add your unmelted chocolate 'seed' into the melted chocolate. Stir the mixture with the spatula until it cools down to the specific temperature range for the type of chocolate being used. For white chocolate, aim for 82–84°F (28–29°C). For milk chocolate or dark chocolate, aim for 84-86°F (29–30°C).
⏱️ 8 min - 3
Carefully fish out any remaining unmelted chocolate pieces from the mixture.
⏱️ 1 min - 4
Test the tempered chocolate by dipping a clean spatula into it. If the chocolate sets shiny and firm after a few minutes, it is perfectly tempered. If the chocolate thickens while working with it, apply short, gentle bursts of heat to bring it back to a workable consistency, but avoid overheating as this will destroy the temper.
⏱️ 5 min