I often use chocolate when I am baking. Either for a ganache or a chocolate decoration. It is National Chocolate Day and I am going to teach you my favourite method of tempering chocolate and I will also put some useful links at the end of this post, so make sure to check them out! This method is called seeding and it is a process of cooling the chocolate with some chopped or grated pieces of chocolate. You are going to need a candy thermometer for this, but there is a method without one that will be in one of the links.

  • chocolate, any measurement 

1) Chop three quarters of the chocolate  on a chopping board, using a serrated knife.

2) Finely chop the remaining quarter (100 g / 3 1/2 oz) or process it with the blade knife attachment of a food processor.

3) Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil.

4) Check the temperature of the chocolate with a thermometer. When it reaches 55C-58C (131F-136F) for bittersweet/ dark, or 45C- 50C (113F-122F)  for milk or white, remove the chocolate from the water bath.

5) Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped quarter of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Bittersweet/ dark chocolate should reach a temperature of 28C-29C (82F-84F); milk chocolate should reach 27C-28C (81F-82F); and white chocolate should reach 26C-27C (79F-81F).

6) Then add the melted chocolate that you have set aside to increase the temperature. Bittersweet/ dark chocolate should reach 31C-32C (88F-90F); milk chocolate should reach 29C-30C (84F-86F); an white or coloured chocolate should reach 28C-29C (82F-84F). Stir until the right temperature is reached.

Helpful links: