Seeding Method

Heat two thirds of the chocolate (400 g/14 oz) to a temperature of 45°C–50°C (113°F–122°F). Add the reserved chopped chocolate to the bowl of melted chocolate and leave to stand for 1 minute. Using a hand-held stick blender, homogenise the two chocolates together well. The temperature of the mixture should now have been reduced significantly. Check the temperature of the chocolate and reheat the mixture to 31°C–32°C (88°F–90°F) for dark chocolate or 29°C–30°C (84°F–86°F) for milk or white chocolate. The chocolate is now ready to use.