Tempering produces glossy chocolate that snaps when broken — the mark of professional work. The seeding method is foolproof: melt 2/3 of your chocolate to 45C, remove from heat, add the remaining 1/3 in small chunks while stirring. The cool chocolate “seeds” the right crystal structure. Test by smearing on parchment — properly tempered chocolate sets shiny within 3 minutes. With practice, this becomes a 10-minute task even for beginners.
— Curated by EatNTreat Baking Studio