Chocolate Tempering – Seeding

In this video I have tried to simplify and explain what is often seen as a complex task. Chocolate tempering is all about practice, repetition, and understanding what the chocolate is doing at each stage. This method uses seeding, which is one of the most reliable ways to temper chocolate. By adding finely chopped, tempered chocolate into melted chocolate, you reintroduce stable cocoa butter crystals. These crystals encourage the rest of the chocolate to set correctly, giving you good shine, snap, and stability once set. I used a thermometer in this demo to show the process clearly, but in practice I try not to rely on one too much as it can sometimes cause confusion — learning to read the chocolate itself is just as important. I am using Callebaut No 70-30-38 Their website: https://www.callebaut.com/en Method: • Melt 2/3 of dark chocolate to 45°C (not hotter than 50°C) • Add the final 1/3 of dark chocolate and stir to 27°C • Then gently bring the chocolate back up to 31°C working temperature #ChefAdrianGoldsborough #ChocolateTempering #SeedingMethod #Chocolate #Callebaut #DarkChocolate #PastryChef #Patisserie #ChocolateWork #ProfessionalKitchen #ChefSkills #TemperChocolate