Tempering chocolate - the seeding method
The tabling method is the always visually mouthwatering technique used by professionals. It involves spreading out the chocolate on a flat surface and using a scraper to continually move the chocolate about. While this method is amazing to watch its a bit messy and space intensive. I, for one, do not have a big enough board or enough bench space to give this a go.
Which brings me to the seeding method. This method involves putting chocolate through a cycle of temperatures (heating, cooling, resting) chocolate is melted then unmelted chocolate is added back into the mix.
It's not as hard as it sounds but it does require a bit of patience and experimenting.
I have found that a bar of solid chocolate will melt and temper better than a pack of chocolate melts - these are always a bit hit and miss with me.
Different types of chocolate have slightly different melting points. Dark chocolate can stand a higher temperature than milk or white chocolate.
For this reason dark chocolate is a good to begin practicing with. It also has less fat than milk and white chocolate so has less chance of blooming (clouding over with a white residue of fat or sugar)
You can melt chocolate in the microwave but I have never had a batch of microwaved chocolates that did not develop bloom.
Method
Chop up the chocolate. When water is hot place roughly two-thirds of the chocolate in the top of the double-boiler.
Stir continuously until the chocolate melts completely.
*Be careful not to burn the chocolate, if you feel it is getting too hot, remove the pot from the stovetop.
*Also beware of any water entering the melting chocolate. Even a small amount of water can cause the chocolate to seize (become grainy) Seized chocolate can be saved, by adding cream but this will effect the texture of the chocolate. You won't be able to use it in chocolate moulds.
Leave to cool for a couple of minutes. Many receptors say keep the chocolate at a specific temperature.
Add the remaining solid chocolate to the melted chocolate and mix until melted.
The chocolate should now be tempered and is ready to be paced in a chocolate mould.
You will find out if your tempering was successful when your chocolates are set, have a hard snap when you bite down, and is bloom free.
Tempering chocolate at home will always be a bit hit and miss. Play around with different styles and brands of chocolate to see what works for you.
* If your chocolate does develop a bloom of fat or sugar, just melt it down again and add in some fresh solid (tempered) chocolate.