Tempering chocolate with the seeding method
What you need:
-
- 1 bar frankonia NO SUGAR ADDED Bakery
- 1 saucepan
- 1 bowl
- 1 kitchen thermometer
- 1 cutting board
- 1 knife
- 1 spoon or a dough scraper
- Chop the chocolate into pieces. Put 80% of the chocolate in a bowl, set the remaining 20% aside.
- Heat the chocolate to 40-45 degrees Celsius in a water bath. Make sure that the water does not touch the bowl.
- Remove the bowl from the water bath and add the remaining chopped chocolate.
- Now stir slowly until the chocolate pieces have dissolved. The optimum temperature now varies depending on the type of chocolate:
– Dark chocolate: 28-32°C
– Milk chocolate: 29-30°C
– White chocolate: 28-29°C
There is a little leeway, but the chocolate should never go below 27°C.