Seeding Technique for Tempering

Melt two-thirds of the chocolate that you want to temper.

Finely chop the remaining one-third. Slowly mix it into the melted chocolate with a rubber spatula. (This is also referred to as ‘agitating the chocolate’.) As you add the chopped chocolate and ‘seed’ the melted chocolate, it will cool. (Think of it like adding ice cubes to a sink full of water.)

The chocolate should be tempered when all the chopped chocolate has been incorporated.

This technique may be faster, but it’s less precise. It is a great alternative for smaller kitchens.