Once you’ve mastered this, you will never you back to seeding – Paul A Young.
If you’ve ever wondered why your chocolate goes gritty, develops a grey skin or just doesn’t set right, you need to watch this video. Master chocolatier Paul A Young explains why you need to temper chocolate and the best way to do it. Some of what he says might well surprise you.
Please watch the video and then let me know what you think. I don't think I'll ever temper chocolate the seeding way ever again - the 'proper' way makes so much sense! Enjoy :)