Underseeding and overseeding

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Proper tempering depends not only on the right type of seed crystals but also on their quantity. The ideal percentage of seed crystals present in chocolate depends somewhat on how that chocolate is to be used. Slightly more viscous chocolate may be desired for piping filigree, while thinner chocolate is required for dipping most centers. In general, the confectioner is likely to want tempered chocolate to contain the minimum percentage of cocoa butter crystals necessary to promote proper setting. Research indicates that this number is very close to 1 percent of the total cocoa butter in the chocolate being precrystallized in Form V. If significantly less cocoa butter is precrystallized, there will be insufficient crystals to cause the chocolate to set evenly without forming fat bloom. If too much of the cocoa butter is precrystallized, the viscosity of the chocolate will increase, resulting in a thick coat of chocolate during enrobing, less contraction, and poor gloss and snap when the chocolate is set.