tempering chocolate confusion

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him
@him
05/26/14 00:36:32
8 posts

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


updated by @him: 04/12/15 03:16:16
jeff goh
@jego
06/18/14 01:53:10
5 posts
You should drop the temperature down further to 28degree celcius and than heat it up back to 32 degree .

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