Technique: Seeding (Block and Chips)

Seeding is a clean, efficient method of tempering chocolate in small or large quantities. The ability to temper much larger batches of chocolate than can be practically tempered by tabling is a major advantage of the seeding method. This technique relies on allowing the existing Form-V crystals in fully set chocolate to cool and seed the untempered chocolate. When tempering using the seeding technique, either small drops of chocolate, such as chips or pistoles, or a single large block may be used to cool and seed the chocolate. Each variation has its own advantages: a block may be easily removed when the chocolate is tempered, while chips cool the chocolate more rapidly. Regardless of whether the confectioner uses chips or a block, seeding, when executed properly, introduces only Form-V crystals and is therefore an excellent method for obtaining a superior temper.