Tempering (Crystallizing) Chocolate Using the Seeding Method (TBC)

TIME - TEMPERATURE - MOVEMENT 

Separate 25% to 40% of the chocolate to be crystallized

  1. Melt the largest amount over bain marie to a temperature of 45ºC
  2. Once the chocolate is melted and still warm (about 45ºC), add the rest of the chocolate (unmelted)
  3. Keep agitating the chocolate so it cool downs and also melts the crystallized chocolate.
  4. The crystallized chocolate will help crystallize the melted chocolate (seeding)
  5. Prepare a few strips of acrylic tape about 24-25 cm long
  6. Place them on the table so they curl up
  7. Stirring shouldn't be interrupted
  8. Sticking the little finger will indicate if the temperature is correct. Chocolate should feel cold when it goes under 37ºC (body temp)
  9. Once the melted chocolate feels cold to the touch, test some drips on the table and judge how fast it solidifies. You need a fast solidification but also enough time to work on it


  11. The mix should be cold down to 26ºC and keep slightly above that temperature (see chart above). If the mix cools down it can be warmed up to the working temperature (see chart). Be careful not to warm it too much or it will start the process again
  12. Pour some melted chocolate on the acrylic strips
  13. Spread it over the tape so it covers the sides
  15. Slide a plastic comb (rounded teeth) over the chocolate to create strips. Keep the comb at a slight angle (~30º from vertical)
  16. Let the strips cool down for about 30-40 seconds and roll a design


  18. Let it cold down (not in the fridge) until it can be easily removed from the strip







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