• Amit

Tempering by Seeding Method


You can follow the instructions without reading What is Tempering? and get the right results. I recommend reading it before this if you hope to understand the whole talk of crystals.

Tempering through seeding is probably the most accessible method. It’s hard to mess up and doesn’t require practice. If you are looking for a quick easy solution to tempering, do it this way.

The “catch” with seeding is that it requires you to have tempered chocolate already. You want to use this method when melting chocolate in order to give it a new shape or mix inclusions (fruit, nuts, etc) into it, to use chocolate to decorate a dessert, or in order to fix chocolate that went out of temper.

If you are making your own chocolate from scratch, this method will only be applicable once you’ve already tempered some chocolate another way, or if you don’t mind mixing another chocolate in with yours.

Why is it called Seeding?

Crystals crystallise, meaning have a feature that pulls in other particles organising the atoms into a predetermined structure. When we temper our goal is to break all the existing crystals in the cacao butter and then introduce shape V (5). This can be done either by manipulating temperatures or mixing in chocolate that is already made up of shape V. Once we introduce shape V to a chocolate mass with no other crystals, the shape will pull other particles into pattern, eventually crystallising all of the cacao butter in your chocolate, so that it is tempered.

In seeding, we do this the second way, mixing in chocolate that is already crystalised with shape V, or a “seed” of the desired crystal structure.