Seed Chocolate
© Copyright 2010. Do not copy. All rights reserved and enforced.Seed Chocolate is chocolate that has already been tempered and successfully formed the desired crystals in it. It is used to add to another batch of chocolate during the tempering process to encourage crystals to form in it.
You can use any chocolate (provided it is chocolate that was previously tempered.) You just grate it and it becomes your seed chocolate.
Once the chocolate that you are tempering is melted and you are starting the cooling process, you sprinkle your seed chocolate in. You don't need much; only about 1% of the chocolate quantity being worked with overall.
Adding Seed Chocolate helps tempering happen faster and more reliably.
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Other entries for: Chocolate
Baking Chocolate, Bitter Chocolate, Bittersweet Chocolate, Carob, Chocolate Liquor, Cocoa, Dark Chocolate, Milk Chocolate, Seed Chocolate, Semisweet Chocolate, Sweet Chocolate, Unsweetened Baking Chocolate, White Chocolate
Other entries for: Spices
Ajowan Seed, Allspice, Anardana, Anise, Annatto, Asafoetida, Caraway, Cardamom, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Orris Root, Paprika, Peppers, Pepper, Saffron, Salt, Sumac, Turmeric, Zedoary
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