The seeding method is tempering chocolate by adding small amounts of unmelted Callets™ to melted chocolate. It’s fast, easy and incredibly efficient.
The seeding method is tempering chocolate by adding small amounts of unmelted Callets™ to melted chocolate. It’s fast, easy and incredibly efficient.
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When you seed the melted chocolate, do you not need to lower the temperature down and then bring it up again like with the tabling method?
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Hello, do you think possible to temper the chocolate in sous vide for a more accurate control of the temperature?
It is possible but not a very good way to control temperature though. Firstly, we need to avoid contact with water at all costs. Secondly, the tempering of chocolate needs movement to help the process, so if the chocolate is in a bag then it would restrict the ability to move the chocolate to create and even crystallisation.
you could use one of those marinate sousvide thingies
Hello, i would like to know how long can I work with tempered chocolate? I prepare everything as video says and now, how long can I use the chocolate? So when is needed to temper chocolate again? Thank you 😉
Hi there. Good question. you can work a long time with it, but the chocolate will need warming as it thickens naturally. As from when you experience the chocoate thickens, then please heat again to the same viscosity as the chocolate was when tested and set within the 2 minutes.
Hi, does the seeding method temperatures only work with your brand of callets or can it be used with any type of chocolate?
Hi Laine – The technique of tempering will be similar but temperatures might vary depending on the chocolate type and reference you use in your kitchen. Apart from seeding there are other manners of tempering which you can apply, these are stored under the technique section of the Callebaut website: https://www.callebaut.com/en-OC/chocolate-video/technique/tempering – hope you enjoy the inspiration, for further advise, don’t hesitate to get back to me. Best regards!
Hi, do you just keep adding callets until working temperature is reached? Seems to take a long time to reduce temperature when i try it. Thank you
@Callebaut Chocolate Love your videos but I have a question: Shouldn’t the chocolate test come out with a beautiful shiny surface, like we want our chocolates to look (like when you buy profesionally made chocolates)?
Hi Susanne, depending on the application you will get a different end result in shine. Like when you use a polycarbonate mould – the result will shine more then when you would have dipped. We have some dedicated video’s on the essential techniques in working with chocolate, where all different aspects are touched – you can find them here https://www.callebaut.com/en-OC/chocolate-video/technique if any further question, of course don’t hesitate to reach out to us again!
@Callebaut Chocolate One more question: You start the chocolates here at 40 degress. But in your (GREAT!) video about tempering in microwave you say, that because it’s pre-tempered callets you have to make sure you never go above 34 degrees. What is right;-)?
@Susanne Geert the reason the temperature is different is because they use different methods of tempering the chocolate. Chocolate looses its temper at a certain temperature, so in the microwave method they are trying to keep the chocolate in temper. The reason they can heat it up so high in this method is because adding the chocolates after it’s melted will return it to temper.
How you melt the chocolate before adding the callerts as seeding?
Hi Elny – a good question indeed, thanks for asking. The device you see in the movie, that’s called a melting tray, does the job. Just put the chocolate inside, and leave it to melt. Curious for more? All available info on tempering is to be found here 🙂 https://www.callebaut.com/en-OC/chocolate-video/technique/tempering
Best regards!
You can always use a double boiler. (A bowl over a saucepan of boiling water also works. Just make sure the bottom of the bowl isn’t touching the water. And especially don’t let the water get in the chocolate.)
Please want to know what is the name of the manufacturer of the device you are using😊
Please want to know what is the name of the manufacturer of the device you are using😊
Elsewhere you say that once you’ve cooled it down to 27C for dark with seeding you then need to heat it up a bit to 30C . So I’m confused, do you just cool it down to 27c and it’s ok or do you have to heat it up a little after to 30c or do you just cool to 30c with seeding and use? If it doesn’t matter why mention it on other articles and if it does matter why not mention it here? So confusing.
So for milk chocolate, I heat the chocolate to 40c then turn it down to 30c while adding chocolate/seeding till it cools to 31c then I can place in molds?
Hi does anyone know what this melter is called? Thank you 🙂
Moldart chocolate melter
Hey there… What do you mean by saying „need 12 more hours to gain a better cristalización“? Should I wait for processing temperatured chocolate? An early thanks for your response
You just need to wait until the chocolade is completly hardend in a ftige of 7 degrees Celsius
Hi i dont understand what do you mean with needs 12 hours ? I make chocolate letters every year for christmas. Can i use it when they are on the right temperature or do i have to wait 12 hours ?
Do I understand right? Before this video starts, chef put a lot of 811 callets into meting tray melted it up to 45* C
If you allow it to cool to 31*C without tempering and put it into moulds it will take too long time to set.
So you temper it by various methods to 31*C and then it will set correctly in moulds.
Which chocolate do you use at first to melt? Can I melt callets chocolate as well? Thanks 😊
Glad I found this , I need help , I need the right consistency , I’m trying to coat dates but I feel like something is not working