48 Chocolate Tempering

Adding crystallized, tempered chocolate "seed" into a hot, melted untempered chocolate to provide the proper cocoa butter crystals for the cocoa butter in the untempered chocolate to crystallize around. Chocolate seed should be finely chopped or in pistole form so it melts easily without lumps.
Methodically agitating hot, melted untempered chocolate on a granite surface to cool it while crystallizing its cocoa butter. Once the tabled chocolate is thickened and crystallized, combining it with a small amount of hot untempered chocolate stops it from cooling and prevents overcrystallization.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group