How to Melt Chocolate (Seeding Method)

Prep: 5

Cook: 10

Total Time: 15

Yield: 16 servings

Course: Dessert

Cuisine: American

Calories: 75kcal

Author: Jessica Gavin

Learn how to melt chocolate (white, milk and dark chocolate) using the seeding method to create beautiful confections, coatings, and edible decorations.

Ingredients

▢ 8 ounces (227 g) couverture chocolate, dark, milk, or white chocolate

Instructions

Place Chocolate in a Bowl - Place 2/3 (about 1 cup) of the couverture chocolate to be tempered in a dry bowl (heatproof glass, aluminum, or unlined copper).
Heat Water in a Saucepan - Add enough water to a saucepan to create steam, but make sure the water does not touch the bottom of the bowl. Set the bowl on top of the saucepan to create a double boiler. Simmer the water below 140°F (60°C) so the chocolate melts gently from indirect heat without overheating or scorching.
Melt the Chocolate - Stir gently with a spatula until the chocolate is completely smooth. When chocolate is melted to 120°F (48ºC) for dark chocolate, or 115°F (46ºC) for milk or white chocolate, immediately remove it from the heat. Dry the bottom of the bowl with a towel.
Add More Chocolate - Add the remaining 1/3 chocolate into the bowl. Use a dry rubber spatula to stir and cool down the consistency until completely smooth and slightly thickened. This process is called seeding. Be careful not to incorporate air bubbles.
Check for Doneness - Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F (32ºC) for dark chocolate or 87°F (31ºC) for milk or white chocolate.

Notes

Recipe Yield: 1 cup
Serving Size: 1 tablespoon
Working with Chocolate Bars: Chop couverture chocolate into small uniform pieces if in bar form for even melting.
Avoid Water: Do not allow any water to come into contact with the melted chocolate, or it will seize up and become clumpy.
Adjust the Consistency: Repeat the reheating and tempering process to restore the chocolate's fluidity if needed.
Room Temperature: It’s best to cool the finished chocolate products in a room at 65ºF (18ºC) or below. Temperatures higher than 75ºF (24ºC) will take longer to harden.
Microwave Method: Microwave 2/3 of the chocolate at 50% power level using 15-second intervals, stirring in between, until melted to about 115ºF (46ºC) for white and milk chocolate, or 120ºF (49ºC). Seed with the remaining room temperature chocolate. Cool to about 87ºF (31ºC).
Melting Chocolate (No Tempering Required): For mousses, sauces, beverages, baked goods, baking chocolate chips, or candy wafers, melt the chocolate without tempering. Use a double boiler on the stovetop, or microwave at 50% power in 15-second intervals, stirring between each. Keep temperatures below 115°F (46°C) for white or milk chocolate and 120°F (49°C) for dark chocolate.

Nutrition

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