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–+ servings

How to Melt Chocolate (Seeding Method)

Prep: 5 mins
Cook: 10 mins
Total Time: 15 mins
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 2/3 (about 1 cup) of the couverture chocolate to be tempered in a dry bowl (heatproof glass, aluminum or unlined copper).
  • Melt the chocolate over barely simmering water, less than 140°F (60ºC) with the water not touching the bottom of the bowl containing the chocolate.
  • When chocolate is melted to 118°F (48ºC) for dark chocolate, or 115°F (46ºC) for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.
  • Add the remaining 1/3 chocolate into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to incorporate air bubbles.
  • 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

  • Repeat the reheating and tempering process to restore the chocolate's fluidity if needed.
  • 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.
  • Chop couverture chocolate into small uniform pieces if in bar form for even melting.
  • If melting the chocolate but not tempering for mousses, sauces, beverages or baked goods, melt in the double boiler on the stove top. Alternatively, microwave using 50% power in 15 second intervals. Do not heat chocolate over 120ºF (49ºC). 
  • Do not allow any water to come into contact with the melted chocolate or it will seize up and become clumpy.

Nutrition

Calories: 1150kcal | Carbohydrates: 137g | Protein: 9g | Fat: 78g | Saturated Fat: 46g | Sodium: 36mg | Potassium: 658mg | Fiber: 12g | Sugar: 117g | Calcium: 54mg | Iron: 6mg
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.