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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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