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Tempering Chocolate
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
The seeding method is a great way to temper chocolate; it requires no marble and it is very clean. You will need a porringer pot or double boiler - if you have neither of these you will need a classic bain-marie, a metal bowl placed over a pan of simmering water, and a thermometer.
Ingredients
300 g 10½ oz
Method
- Put two-thirds of the chopped chocolate into the porringer pot, double boiler or over a bain-marie (water bath). Do not boil the water as this may scald the chocolate. Stir regularly until all the chocolate has completely melted and has reached 45-50°C (113-122°F), ensuring the chocolate has melted evenly. (1-2)
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