How to temper chocolate with Callets™ : Seeding Method

The seeding method is tempering chocolate by adding small amounts of unmelted Callets™ to melted chocolate. It’s fast, easy and incredibly efficient.

[Meta-Drew]

Simple and to the point. I appreciated seeing and learning this when I first tried chocolate making. I like making chocolate from cacao butter and powder then use the seeding method to get a temper, it has worked great for me!

[recorderforeveryone]

I am wondering if the initial chocolate you melted in the melting pan was the callets as well.

[zac]

Salve !!!!
Mi chiamo Carmen mi sono appena iscritta al Vostro canale
SIETE FANTASTICI 👍👍👍👍
Grazie per condividere con tanta generosità i segreti del Vostro sapere.
Un cordiale e sincero saluto
Carmen dalla Sardegna (Italia)

[TS-txyu]

Glad I found this, I need help, I need the right consistency, I’m trying to coat dates but I feel like something is not working

[angebaggaley]

Hi, do you just keep adding callets until working temperature is reached? Seems to take a long time to reduce temperature when i try it. Thank you

[meriechenique]

Fantástico tutorial de este maestro chocolatero, puede decirme por favor que marca y modelo de fundidora de chocolate utiliza usted…. quiero comprarlo y no lo e encontrado en internet.

Muchas gracias
María

[foodreview]

Can i just keep the chocolate after in the melter while maintaining the temp at 30c or do i need to remove it to other vessel? It just seems easier to let it stays there

[saharmoayeri]

Hello I have a question about the chocolate melter machin. Which brand can you suggest to use to keep my chocolate temperature at stable temp.
thank you for your response

[meriechenique]

What a fantástica tutorial. Coludirse you please tela me whats chocolate blandir brand and model do you use? I’d like to buey it, buey I can’t find it on the internet. Thank you verá much,
María

[johnnyhelms]

I am needing with my callebaut chocolate problems. I am not sure if I am purchasing the right chocolate for what I am trying to do with my
small gourmet chocolate business. I have been using callebaut Belgium chocolate for dipping truffles, bonbons, pretzel, strawberry, caramels & handmade candies exec... with Callebaut (823 milk chocolate 33.6% coco) (dark chocolate 53.7 % coco(& (W2NV white chocolate 28% coco)  11-pound blocks. I have tempered it 20 different ways. I am still getting blooming, chocolate will not harden & soft to the touch.  I really need some help please on the right type of Belgium chocolate to use and tempering please?

[owaiskhwaja]

So callets an come in chocolate chip form as well?

[emmadtennis]

When you seed the melted chocolate, do you not need to lower the temperature down and then bring it up again like with the tabling method?

[rezakhan]

Als je getempereerde chocola overhoudt, moet je het een volgende keer opnieuw tempereren, of of kun je het gewoon verwarmen naar 31 graden en gebruiken?

[andrewwall]

How much chocolate can this do per day? And how long would it take to get the chocolate melted to the perfect temperature to pour?

[RasanthaM]

I go through your YouTube videos
Please let me know the room temperature what should I use to tempering this chocolate
In my country normal room temperature in between 29C- 32C

[whoa]

if i start with a drop 5 chocolate in the melter and add the callets will the fluidity be dropped to a 4?

[alexanderlarsen]

what brand of melter do professionals preffer?

[zabiq]

Hello, i would like to know how long can I work with tempered chocolate? I prepare everything as video says and now, how long can I use the chocolate? So when is needed to temper chocolate again? Thank you ;)

[zeymest]

Hey there... What do you mean by saying "need 12 more hours to gain a better cristalización"? Should I wait for processing temperatured chocolate? An early thanks for your response

[GaryGraves]

So, when using the seeding method, do you still need to take the chocolate to 27c and then back up to 32c? Or can you go from 45c, add seeds to get to 32c? Sorry, still learning. thanks.