A chocolate tempering technique in which finely chopped, tempered chocolate (the seed) is added to melted chocolate to encourage the formation of stable cocoa butter crystals as it cools.This method ensures the final chocolate has a smooth texture, glossy finish, and firm snapideal for molding, coating, and dipping.
What does "Seeding Method" mean?
Curious about more chocolate terms? Use the search box below to keep exploring our delicious glossary.
