By Ewald Notter
Published 2011
The seeding method is a clean and efficient way to retemper chocolate. This technique can be used at any time and in any place, because only minimal equipment is required, and there is no need for a stone or marble slab as in the tabling method. This method uses the stable crystals already found in fully set chocolate to cool a larger melted mass of chocolate. By seeding the melted chocolate, which has no crystal structure, you are introducing only the stable beta crystals. Through gentle stirring, those beta crystals will begin to multiply. To ensure that all crystals are melted, white and milk chocolate should be melted at 110° to 115°F/43.3° to 46.1°C, and dark chocolate should be melted at 115°F to 120°F/46.1°C to 48.8°C.
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