How to Temper Dark, Milk and White Chocolate - Seeding Method

ingredients:

• At least 1 lb (16 ounces) dark, milk, or white chocolate*

directions:

1. Finely chop chocolate if in bar/slab form (about the size of almonds).
2. Place ⅔ of the chocolate in a heatproof bowl
3. Set aside ⅓ of the chocolate pieces (again, these are your seeds)
4. Place bowl over a saucepan of simmering water (once again, make sure the bowl does not touch the water)
5. Using a rubber spatula, gently stir the chocolate so that it melts evenly. Place candy thermometer in melting chocolate.
6. 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.
7. Add small amounts of the reserved ⅓ of chocolate (seeds) at a time, stirring to melt before adding more seeds.
8. Continue to add small additions of chocolate (seeds) until you've brought the chocolate down to 82°F 
9. ..............
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