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`Seed` chocolate is any pure tempered chocolate that is used to begin the crystallization process during tempering. The chocolate (white, milk or dark) that you are using to melt, will also be used to temper. Simply reserve a small portion of this chocolate and set it aside. When you are ready to temper, use this portion as your `seed`.
Compound chocolate is chocolate that does not contain cocoa butter and does not require tempering. It is recommended that you melt compound chocolate and use it to coat candies or decorate molds.
Chocolate should be stored in an air tight container in a cool, dry and dark place. If stored properly, dark chocolate will last for years and milk and white chocolate will last up to 1 year.
Fat bloom occurs when the cocoa butter separates from the cocoa solids and rises to the surface forming a whitish, powdery appearance. When chocolate is exposed to warm conditions, this happens. Sugar bloom occurs when chocolate has been exposed to damp or wet conditions and condensation forms on the surface. The chocolate will have a grainy texture and feel rough. The chocolate is edible, but not recommended for use in making confections.
This type of chocolate has a higher cocoa butter percentage (33%-38%) than regular chocolate. It is commonly used to coat confections such as truffles.
Per our Chocolatier Joe there are three ways: TEMPERING CHOCOLATE WITHOUT SEED 1. Purchase a bit of high quality chocolate and use that for seed. Then use that batch that you made for you next batch. After doing this a few times 99% of the seed will be your chocolate. Just make sure you always make a seed batch from your chocolate as needed. 2. Temper by hand and use that for seed. 3. Use the machine per instructions when it calls for seed do not put any in. Let the machine go thru its cycles. After it tells you it is in temper check every half hour for temper (dip in a spoon and check to see if it looks good). Eventually the chocolate will go into temper. The cooler the temperature in your room the faster it will go into temper. a. When you confirm that the chocolate is in temper. Mold it into solids. Use this for seed. b. Make sure you have enough seed left to make another seed batch.