Directions
Chop your tempered chocolate into chip-sized pieces, reserving half for seeding, and melt half of it to about 115°F.
Remove the melted chocolate from the heat and stir with a silicone spatula while seeding with (adding) the reserved chocolate, a bit at a time.
When the chocolate has reached about 90°F, test on a knife or spoon that has been placed in the fridge.
Once temper has been achieved, the chocolate can be warmed lightly (to 92°F) to make it easier to work with.
Chop your tempered chocolate into chip-sized pieces, reserving half for seeding, and melt half of it to about 115°F.
Remove the melted chocolate from the heat and stir with a silicone spatula while seeding with (adding) the reserved chocolate, a bit at a time.
When the chocolate has reached about 90°F, test on a knife or spoon that has been placed in the fridge.
Once temper has been achieved, the chocolate can be warmed lightly (to 92°F) to make it easier to work with.
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