Temper Chocolate | Seeding Method 👩🏼‍🍳✨ In today's video I am going to show you another option for tempering chocolate, the seeding method. With the seeding method you will heat up part of your chocolate and add about 20% (these are the seeds) back in to cool the chocolate down and develop stable crystals. You can use the seeding temper method over a double boiler or in a chocolate warming tank. Good luck!
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Check out these related videos:
▪ How to Temper Chocolate in the Microwave: [ Ссылка ]
▪ How to Mold and Unmold Chocolates: [ Ссылка ]
▪ Types of Chocolate: [ Ссылка ]
▪ Milk Chocolate Bar: [ Ссылка ]

Click here to download my chocolate tempering charts:
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😎 in B&W: [ Ссылка ]
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Supplies used in this video:
▪ parchment paper sheets: [ Ссылка ]
▪ food-safe gloves: [ Ссылка ]
▪ large stainless steel bowl: [ Ссылка ]
▪ mini offset spatula: [ Ссылка ]
▪ ThermaPen ONE digital thermometer: [ Ссылка ]
▪ infrared thermometer: [ Ссылка ]
▪ Callebaut dark chocolate: [ Ссылка ]
▪ couverture chocolate: [ Ссылка ]

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Video Chapters:
0:00 - Intro
1:00 - Supplies
1:41 - The Seeds
2:22 - Melt the Chocolate
3:29 - Add the Seeds
7:37 - Temper Test

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