I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below is my process
300g dark chocolate, 100g for "seed"
step1: melt chocolate the temperature reach about 46C-48C (recommend temperature of chocolate brand)
step2: drop "seed"chocolate in melt chocolate to stirring bring down temperature to 31C-32C
step3: test the result
Why I wasn't success of result? what part have problem? Thank