Tabliering, Seeding and other fun stuff

When I temper chocolate, 95% of the time I used the seeding method. In a previous post, I had explained this particular method. For those who would like to have a couple of different options I thought I would go over both methods.

In both methods you always start out which a giant block of chocolate you have to hack into bits and pieces.

I usually take about 3/5 of the chocolate chunks and starting melting away, while I hold off on the other 2/5 for the tempering portion.

With the Seeding method, as I explained in a previous post, once you have hit just about 115 degrees F, I turn the heat source off and just add little chunks of chocolate. The chocolate chunks melt into the heated chocolate mixture and in the process brings the temperature down to the desired temperature level.

The only thing you need to pay attention to is the temperature. This method is extremely cleaning efficient and simple. When I think of the seeding method, I think of the modern chefs at the Chocolate Competitions in Las Vegas using this technique.

I think of the tabliering method as a very classic style. It for those chocolate lovers that want to just dive in and get their hands dirty. Literally!

With this method, after you have heated you chocolate, you pour about half onto a marble stone slab. The marble is naturally cool and allows the mixture to cool slowly and gradually (much like the seeding method). However, you use an offset spatula to contantly work the chocolate around the slab until it lowers in temperature. You could use your hands to work the chocolate, but I wouldn't advise it because it will become an even bigger mess then.

If the chocolate gets too cool and starts to harden, you can go back to your still heated reserve and add it to the marble. The point is the manipulate the chocolate to stay in the temper zone without cooling down too much or being too warm.

The decision on what temperature you want your chocolate to come down to depends on whether you have white, milk or dark chocolate to work with in your recipe. The properties are not the same because of the percentage of cocoa butter in each type of chocolate.

Final thoughts: Stick the to seeding method, and then move on to the tabliering method once you've master seeding. When you know what you are looking for in terms of tempering, it will be easier to handle the extra hassles of a messy kitchen!