Temper Chocolate | Seeding Method

Temper Chocolate | Seeding Method 👩🏼‍🍳✨ In today's video I am going to show you another option for tempering chocolate, the seeding method. With the seeding method you will heat up part of your chocolate and add about 20% (these are the seeds) back in to cool the chocolate down and develop stable crystals. You can use the seeding temper method over a double boiler or in a chocolate warming tank. Good luck!
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Supplies used in this video:

Video Chapters:
0:00 - Intro
1:00 - Supplies
1:41 - The Seeds
2:22 - Melt the Chocolate
3:29 - Add the Seeds
7:37 - Temper Test

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[BrittneeKay]

Have you ever tempered chocolate before? If so, what is your favorite method? Comment below!

[theutahbuck]

Hands down my fav method is having a professional do it and then make it into something delicious and then sell it to me. 😂

[edwardferder]

Watched a few tempering videos and your explanation is the most straight forward and simple, thank you so much!!

[AB-epuo]

🙏🏻thanks Brittnee, u’re method I’ve ever watched easy tempering method🌸

[nickblack]

Thank you for your great video. I like your blending approach. My "favorite" tempering is a granite countertop method because not always I know if my chocolate chips are previously were tempered. Recently I made a silk butter, so will try this method as well.

[beuba]

Since purchasing my melting machine, I use the seeding method a lot and I am getting quite the workouts 🤣🙋🏻‍♀️ I find it easier, for the beginner that I am, to just add the callets a bit at a time so I don’t end up having too many left when I reach the working temperature. That is my lack of experience writing though 🤦🏻‍♀️🤣
Now the infrared thermometer…that is a challenge for me! When I send in my answers to the survey you sent, you’ll understand 😉 Love seeing you work and showing us your tempering skills ♥️♥️♥️♥️♥️♥️♥️

[alimomeni]

Wow! Learned so much! Thank you for making this 😭

[RebelionFiscal]

4:58 you said it cooled a little too quick. Could this be avoided by using a glass bowl?

[joannemarshall]

I have been watching your videos today.. I love making chocolate Easter candy with the molds..I never had to temper chocolate before. So I guess the microwave method really works.. But now I am trying to atempt flavors inside the chocolate, which I find to be a challenge.. I haven't triedit yet but your videos were very good to watch.. thanks..

[charlescarton]

Yet another great video, thanks.
I'm told the higher quality chocolate - Callebaut, Valrhona, Michel Cluizel, etc., is already tempered. Is it necessary to temper it again before using it for molding? If yes, why?

[ronadams]

Hi question I have. I melts that have coco powder in in it. Does it have to be tempered? Ty I am learning a lot just watching your videos. Another question if I add just orange zest to chocolate will the orange Flavors come out.

[bentejrgensen]

Thank you - I needed a re petition. Greetings from Norway!

[AthertonToffee]

Hi there Brittnee, once tempered is there a way to hold it at temperature for longer periods, we use chocolate to coat our almond tooffee and may need to maintain the temper for application for upto 3-4 hrs so its available on demand so to speak.

[jennybarnish]

I've been cooling to 27 and then warming up to 31. Do I need to cool it 27 or just to 31/32? Thank you ❤

[PatEdwards-sr]

Thank you, what about milk or white chocolate do they temper at different temperature.

[anniehubbard]

You have to re temper used chocolate going through the seeding process? Or do you just bring the "used" chocolate back up to 32°C and start working with it?

[soufias]

I've heard/read in many places that you just need the chocolate to be under 88 degrees. Perhaps that allows for seeding to happen more effectively, whist also cooling it down more gently? What do you think?

[esthergrissom]

Brittnee, I’ve been successful with this method twice, but now am having trouble. I’m melting the chocolate over steam, got it to 116 degrees F. Then added 1/4 of the total amount as seeds and stirred vigorously, cooling down to 89 degrees F, but the chocolate is not setting properly. When it does finally set it is streaky. What might I be doing wrong?

[borisrodriguez-cwdr]

Thoughts on using a stand mixer to blend the seeds during cooling process Instead of hand mixer?haven’t seen anyone do this in any video and it just seems like it removes the hand workout. I’m also looking to add cordiceps and lions mane powder into my chocolates. Was the first thought that came to my head as I already have one. Is it logical that those also would be added in once your reach the top melting temp along with the seeds and just have it start churning with a wire whip attachment.

[MercyBello]

Is the initial.chocolate untempered? What i mean is the chocolate you used in this video, is it already tempered or not yet tempered at all. Thanks.