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Fabby
Fabby
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I would like to know how to temper chocolate without seeding it with already tempered chocolate.

Possibly this comes from a misunderstanding ofmisunderstanding for the reason for tempering: My understanding
My understanding is that pretty much all shop bought chocolate (at least for cooking) is tempered already (how is that done?!?) and melting it effectively un-tempers it. It is then re-tempered by slowly mixing in part of the original, unmelted chocolate.

What if I have melted the entire bar of chocolate? How would I then temper it?

I've seen in many videos and articles, which describe tempering, that "there are different ways to temper" but they all then go on to describe the "seeding" method. Which seems like cheating to me - or, at least, a chicken-and-egg situation; How does one make tempered chocolate without having tempered chocolate to begin with?!

I would like to know how to temper chocolate without seeding it with already tempered chocolate.

Possibly this comes from a misunderstanding of the reason for tempering: My understanding is that pretty much all shop bought chocolate (at least for cooking) is tempered already (how is that done?!?) and melting it effectively un-tempers it. It is then re-tempered by slowly mixing in part of the original, unmelted chocolate.

What if I have melted the entire bar of chocolate? How would I then temper it?

I've seen in many videos and articles, which describe tempering, that "there are different ways to temper" but they all then go on to describe the "seeding" method. Which seems like cheating to me - or, at least, a chicken-and-egg situation; How does one make tempered chocolate without having tempered chocolate to begin with?!

I would like to know how to temper chocolate without seeding it with already tempered chocolate.

Possibly this comes from a misunderstanding for the reason for tempering:
My understanding is that pretty much all shop bought chocolate (at least for cooking) is tempered already and melting it effectively un-tempers it. It is then re-tempered by slowly mixing in part of the original, unmelted chocolate.

What if I have melted the entire bar of chocolate? How would I then temper it?

I've seen in many videos and articles, which describe tempering, that "there are different ways to temper" but they all then go on to describe the "seeding" method. Which seems like cheating to me - or, at least, a chicken-and-egg situation; How does one make tempered chocolate without having tempered chocolate to begin with?!

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Matt W
Matt W
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Tempering untempered chocolate

I would like to know how to temper chocolate without seeding it with already tempered chocolate.

Possibly this comes from a misunderstanding of the reason for tempering: My understanding is that pretty much all shop bought chocolate (at least for cooking) is tempered already (how is that done?!?) and melting it effectively un-tempers it. It is then re-tempered by slowly mixing in part of the original, unmelted chocolate.

What if I have melted the entire bar of chocolate? How would I then temper it?

I've seen in many videos and articles, which describe tempering, that "there are different ways to temper" but they all then go on to describe the "seeding" method. Which seems like cheating to me - or, at least, a chicken-and-egg situation; How does one make tempered chocolate without having tempered chocolate to begin with?!