How to temper chocolate with a bain marie seeding method

Ok so in this video we are going to temper some chocolate and we can use a basic technique of seeding, so first job, first is I've got one kilo of 70% chocolate in here I was going to melt this over Bam bury at about 45 degrees and in this bowl I've got one third of that so I've got around about 333 grams of the same chocolate which I’m going to add to that one is hit 45 degrees to seed. So I'm melting my chocolate over Bam bury you have to be really careful when you do this that this is a very gentle simmer you don't too much heat chocolate will easily burn if taken above 50-60 degrees and make it very hard for you to work within tamper especially white chocolate milk chocolate because it’s got more sugar in it so very gentle heat.

Ok so once your chocolates at 45 degrees take it off the heat, remove any moisture as water and chocolate are when your tempering it worst enemies, so now we're going to do is we're going to add our chocolate, I'm not going to add all this at once because you might not need it, will change in how cold your room is, how cold your chocolate is, there is as many variants that can determine the end product so only do a little bit at a time that and what your

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doing is you're just adding it and mixing it and by doing that you're cooling down the chocolate, you're adding fresh crystals tempered crystals the good crystals into the uncrystallised chocolate and just your seeding it and this is why we call seeding it, so the crystals will start to attach themselves to the uncrystallised crystals if you wish and start to form an amalgamated crystallized state.

Stirring is very important for this technique as it will cause the friction and agitation of the Christmas. If you find yourself added too much of the seed and it will no longer melt you can put some slightly back of the Banbury just warming up very slowly or you can use a hair dryer or a paint striper gun which is the norm in the industry. Think this is tempered now I'm going to test just to make sure always to do a physical test to ensure that you've got a correct crystallization before you use it, ok so I can start to see that it's setting around the edges nice and fast this is what we’re looking for, I can also see that it's set without any streaks or blemishes so nice smooth finish that's how you temper chocolate in the easiest way possible.

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