How to temper chocolate with a bain marie seeding method

Alistair Birt, head chocolatier for William Curley, talks us through a simple way to temper chocolate and explains the bain marie seeding method. Remember chocolate will burn if taken above 50/60 degrees. 

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[polita.]

Best video ever!! Straight to the point!!

[gerigemos]

Thanks friend! This was the best video to explain tempering. I finally got it. ❤

[ahthisisgood]

Thank you very much. Clear and easy to follow.
If I may ask, using the seeding method, slowly melt the buttons (bain marie or microwave) to about 45°, then seed to lower the temp to (about) 31°.

I thought the temp needed to be lowered to (about) 27° then raised again to (about) 31°.

Am I misunderstanding something?
I'm practicing tempering with Callebaut dark, to use with molds.
Thank you again.

[pastrybyhafiz]

Must the chocolate i add to the melting chocolate be a tempered one or untempered one?

[lalbiakzualachhakchhuak]

Can you use that right away or reheat it?

[stargazer]

What if you don't have any tempered chocolate to begin with?
I live in a hot tropical place and want to temper my own chocolate, but don't have tempered to start with...

[Sunwell]

I did the exact same thing and it is "permanent liquid state".

Melt tho chocolate.
cool a bit and keep on stirring.
Add more chocolate.


End result > Liquid chocolate that doesn't set! D:
Help please!!!