How To Temper Chocolate - Using the seeding method

Sarah Fassnidge takes us through the basics of tempering chocolate with a microwave, using the seeing method. For more information on Cocoa Runners cooking chocolate, please visit our baking hub at: cocoarunners.com/baking-with-...

[@ahthisisgood]

Thank you very much. Clear and easy to follow. If I may ask, when you use the microwave / seeding method, you melt the buttons, then seed to lower the temp to (about) 31°. I thought the temp needed to be lowered to (about) 27° then raised to (about) 31°. Am I misunderstanding something? I'm practicing tempering to use with molds. Thank you again.

[@elfu2215]

That’s only if you use a marble table or slab method with temperature with seeding method you don’t cool it down to 27

[@ahthisisgood]

@@elfu2215 Thank you very much. Now I understand. 🙇

[@elfu2215]

@@ahthisisgood your welcome have fun!!

[@tinlesic4252]

@@elfu2215 Are you sure? Valrhona, Callebaut etc. say that you should bring it to working temp after cooling. Also, it's all about temperature and in this video, the lady is eye-balling it 😬

[@randomgo9994]

What kind of chocolate is that