Seeded Tempering

This is a great method as it requires no marble and it is very clean. All you will need is your porringer pot, double-boiler or bain-marie (water bath) and a thermometer. This is also the method I would suggest for tempering smaller batches. You will always need at least this amount for dipping and moulding.

500g (1lb 2oz) dark (bittersweet) chocolate (with 65% cocoa solids), finely chopped (or use chocolate chips)

1. Place two-thirds of the chopped chocolate into a porringer pot, double-boiler or over a bain-marie (water bath). Do not boil the water, as it may scald the chocolate. Stir regularly until the chocolate has completely melted and reaches 45-50°C (113-122°F) ensuring all the fat and sugars have melted evenly.