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Seeding Method
Appears in
Published 2012
Often favoured by pastry chefs, this method is useful when you want to make a small quantity of tempered chocolate (20–500g). It involves melting chocolate, then introducing solid tempered chocolate to the melted chocolate to ‘seed’ the crystals in the liquid chocolat. It is simpler and cleaner than the tablier method.
- In a large bowl over a bain-marie, melt two-thirds of the chocolate until it is perfectly smooth and fluid, (following the melting part of the temperature guide). If you are tempering micro quantities, a small bowl over a mug of boiled water works.
- Add the remaining third of solid tempered chocolate (it can be a single chunk or chips of chocolate, but it must be at room temperature) to the melted chocolate and stir it vigorously with a rubber spatula. The action of moving the melted chocolate and cooling it with the solid piece/chips mimics the effect of the cool marble in the tablier method.
- When the chocolate has reached the tempering temperature, all of the chips should be melted. If they have all melted and the chocolate is still too hot, then you need to add some more chips. If using a single chunk, remove what is left of the single chunk of chocolate. You don’t need to over-cool it as you are adding the seed. Conduct a paper test (see tablier method) to check it is tempered and use it for dipping or moulding.
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