Baking & Pastry > Baking Techniques & Tips > Working with Chocolate > Tempering Chocolate (Basic)

Basic Chocolate Tempering: Seed Method

Learn the seed method for tempering chocolate, ensuring a smooth, glossy finish perfect for dipping, molding, and coating.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Yields approximately 1 pound of tempered chocolate
Ingredients
  • 12 oz Dark Chocolate (high quality)

Chop the Chocolate

Finely chop 3/4 of the chocolate (9 oz) and set aside. Keep the remaining 1/4 (3 oz) whole or roughly chopped. This will be your 'seed' chocolate.

Melt the Chocolate (First Phase)

Place the chopped 3/4 of the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Ensure the bottom of the bowl doesn't touch the water. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring in between, until almost completely melted. Remove from heat or microwave before it is completely melted to avoid overheating.

Check the Temperature

Using a chocolate thermometer, monitor the temperature of the melting chocolate. For dark chocolate, heat to between 115-120°F (46-49°C). Be precise; overheating will require you to start over.

Add the Seed Chocolate

Remove the melted chocolate from the heat source. Add the remaining 1/4 of the chopped 'seed' chocolate to the bowl. Stir continuously until the seed chocolate is completely melted and incorporated. This introduces stable cocoa butter crystals, crucial for tempering.

Stir and Cool

Continue stirring the chocolate slowly but consistently. This helps to distribute the stable crystals evenly and cool the chocolate gradually. Monitor the temperature closely with your chocolate thermometer.

Check the Temperature Again

Cool the chocolate to the working temperature. For dark chocolate, this is typically between 88-90°F (31-32°C). This temperature is crucial for achieving a glossy finish and proper snap.

Test the Temper

To test the temper, dip a small piece of parchment paper or a knife into the chocolate. Allow it to set at room temperature for a few minutes. Properly tempered chocolate will harden quickly with a smooth, shiny surface. If it streaks or is dull, the chocolate is not tempered correctly.

Maintain the Temper

If the chocolate is tempered, maintain the temperature within the working range (88-90°F for dark chocolate) by placing the bowl over a very low heat source or using a heat lamp. Stir occasionally to keep the temperature consistent and prevent it from setting.

Use the Tempered Chocolate

Use the tempered chocolate immediately for dipping, molding, or coating. Work quickly, as it will eventually begin to set.

← Baking Science: Achieving Cookie Perfection Building Strong Cakes: Preventing Collapse →

FAQ

  • What if my chocolate seizes?

    Seizing happens when even a tiny amount of water gets into the melted chocolate. It becomes thick and grainy. Unfortunately, there's no perfect fix. Sometimes, adding a small amount of hot water (a teaspoon at a time) and vigorously stirring can bring it back, but it won't be properly tempered. It's best to avoid water contact altogether.
  • How do I know if I've overheated the chocolate?

    If the chocolate gets too hot, it will lose its temper and may become grainy. The exact temperature threshold depends on the type of chocolate, but exceeding 120°F (49°C) for dark chocolate is generally a problem. The chocolate may also start to burn if overheated.
  • What kind of chocolate is best for tempering?

    High-quality chocolate with a high cocoa butter content is easiest to temper and yields the best results. Cheaper chocolates with vegetable oils added will be more difficult, if not impossible, to temper properly.