Seeding white chocolate involves adding unmelted chocolate to melted chocolate to help it temper properly, resulting in a smooth, glossy finish.
Here's how to seed white chocolate:
- Melt the Majority of the Chocolate: Using a double boiler or a heat-safe bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), melt approximately 75% of your white chocolate. Stir frequently to ensure even melting and prevent scorching.
- Remove from Heat: Once the chocolate is fully melted, remove the double boiler or bowl from the heat.
- Add the "Seed" Chocolate: Add the remaining 25% of your unmelted, finely chopped white chocolate to the melted chocolate. This is the "seed" chocolate.
- Stir Constantly: Stir the mixture continuously and gently until all the "seed" chocolate has melted and the mixture is smooth. The unmelted chocolate lowers the overall temperature, encouraging stable crystal formation.
- Monitor the Temperature: While stirring, use a thermometer to monitor the chocolate's temperature. For white chocolate, aim to cool it down to around 87°F (30.5°C). This temperature may vary slightly depending on the specific brand and composition of the white chocolate, so refer to the manufacturer's recommendations if available.
- Use Immediately: Once tempered, use the white chocolate for dipping, molding, or coating.
Why Seeding Works:
Seeding introduces stable cocoa butter crystals into the melted chocolate. These act as templates, encouraging the remaining cocoa butter molecules to align in a similar, stable form. This prevents bloom (the white or gray streaks that appear on poorly tempered chocolate) and gives the chocolate a smooth, glossy finish and a satisfying snap.
