Chocolate Tempering (Seed Method)

Ingredients

• Couverture chocolate (most, for melting)
• Couverture chocolate (unmelted, reserved as 'seed')

Method

1. Melt most of the couverture chocolate gently over a double boiler, stirring until nearly smooth.
2. Remove from heat and stir in the reserved unmelted chocolate 'seed' until the mixture cools to the correct temperature: about 82–84°F for white chocolate, 84–86°F for milk chocolate, and 84–86°F for dark chocolate.
3. Remove any remaining unmelted chocolate pieces once the target temperature is reached.
4. Test the temper by dabbing a bit of chocolate on a spatula; it is properly tempered if it sets shiny and firm within a few minutes.
5. Use a metal bowl and double boiler for even, gentle heat, and keep all tools completely dry to prevent seizing.
6. If the chocolate thickens, rewarm briefly and gently instead of overheating, which can ruin the temper.
7. Pour into polycarbonate molds for a glossy finished look.