How to Melt Chocolate (Seeding Method)

Prep: 5

Cook: 10

Total Time: 15

Yield: 1 cup

Course: Dessert

Cuisine: American

Calories: 1150kcal

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

Special Equipment

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 - Simmer water to less than 140°F (60ºC) with the water not touching the bottom of the bowl containing the chocolate.
Melt the Chocolate - When chocolate is melted to 118°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

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.
Working with Chocolate Bars: Chop couverture chocolate into small uniform pieces if in bar form for even melting.
Melting Chocolate But Not Tempering It: For mousses, sauces, beverages, or baked goods, melt it in the double boiler on the stovetop. Alternatively, microwave using 50% power in 15-second intervals. Do not heat chocolate over 120ºF (49ºC).
Avoid Water: Do not allow any water to come into contact with the melted chocolate, or it will seize up and become clumpy.

Nutrition

Recipe Link