Tempering Chocolates using the Seeding method is one of the preferred way used at school. I know it is definitely my preferred method compared to the tabling method.
In my opinion, I find it less messy and lesser items to wash :)
So tempering chocolate using the seeding method is simple yet complicated..i know, confusing right!?
First off, melt 2/3 of chocolates in a bain marie on gentle heat.
Once all the 2/3 chocolate are melted, add 1/3 tempered chocolate into the melted chocolate. Stir, manipulate it to bring the temperature down before heating it up on a bain marie for a few seconds before it is ready to work with.
To know that the chocolate is tempered properly, we test it out using a sheet of grease paper.
The difficult part is that you have to make sure that you're melting it at the right temperature in the first step. Cooling it down at the right temperature in the second step and bringing back up the temperature at the end. If you over heat or bring the temperature too low, you would have to start all over again. And trust me, I've had one of those days before and it can get pretty frustrating.
We also made some Almond Clusters/Almond Rochers. White and Dark chocolate.
Learning how to roast the slivered almonds in the oven ~ 180°C for 15-20 minutes on a baking tray lined with greased paper. Making sure to cool it down before working with it.
Here are my Almond Clusters where I've also help raise funds for Japan.
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