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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


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You should drop the temperature down further to 28degree celcius and than heat it up back to 32 degree .


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