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Tempering - Seeding Method

A process to pre-crystallize chocolate by inoculating melted chocolate with beta form-V crystals from previously tempered, pre-crystallized chocolate.

Method
  1. 1

    SEEDING METHOD

    1. Melt dark couverture to 120-122°F (49-50°C) (for milk and white couverture, melt to 115-117°F [46-47°C]). A slow overnight melt is ideal to ensure all particles of cocoa butter have melted.
    2. Add the seeds in 3 to 4 additions while slowly stirring the melted chocolate. The stirring is crucial to disperse crystals needed to create a stable tempered chocolate.
    3. Monitor the temperature and the rate at which the seeds are melting. The target temperature for dark chocolate is 88-90°F (31-32°C) (for milk and white couverture, 86-88°F [30-31°C]).
    4. If small pieces of chocolate remain, continue agitating to create a homogenous mixture. Ensure working temperature is within the correct range to avoid over crystallization, using a heat gun to gently warm if needed.
    5. Test by dipping the tip of a scraper into the chocolate; the chocolate should begin to set within 2 minutes and have a uniform sheen to it. Milk and white chocolate will take a little longer due to the added milk fat.

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