Tempering - Seed In Machine Method (Starts at 1 Hour)

+ What's Covered?

We will go over tempering chocolate using a tempering machine that you already have. This lesson is for tempering machines that require you to add seed to such as a Chocovision or other brand of similar model.

If you are unsure what type of tempering machine you have, feel free to contact me and let me know.

+ What Equipment will I need?

1-2 wide scrapers: you can get them from the plaster section of your hardware store

Thermometer: Laser thermometers are ideal for chocolate. You can use a probe thermometer, but life will be easier with a laser thermometer. You can buy it online, or even at your local hardware store.

A rubber spatula

5-10 metal soup or teaspoons: Can also use metal dinner knives. This will be used for temper checks.

Molds: You will also need some molds to pour the chocolate in. However, if you don't have molds and just want to practise the tempering technique and don't care about molding, then you can also pour the chocolate into clean parchment lined baking trays.

Other helpful tools will be:

A ladle, dry and wet cloths, room in your fridge to set the chocolate, a fan if your room is too warm (should be around 18-20*C)

+ How Long Should I Book?

If you have never tempered chocolate before, I would suggest 1.5-2 hours to start. If you need more time, we can continue the lesson if time allows and you can pay the extra afterwards.

Also, keep in mind that we can attempt to temper two or even 3 times as well. I usually recommend tempering at least twice, since repetition will help. If you have the stamina to do this, I would suggest 2 hours. If you are a pure beginner, I would suggest at least 2 attempts in one session.

+ Is This Good For Beginners?

Yes, but you will need the tempering machine.