THE EASIEST WAY TO TEMPER CHOCOLATE (NOT SCARY!!!)

So many chefs like to make out that tempering chocolate is this big, scary, complicated thing. In reality, with my simple seeding method, it is a walk in the park.

Method:
- Melt 3/4 of your chocolate to 45c
- Add the remaining 1/4 of your chocolate to your melted chocolate
- Stir continuously for 5-10 minutes, or until it's all melted (if it doesn't all quite melt, that's okay, you can fish the chunks out or put it in the microwave for a few seconds)
- Once you hit 32.5c or below, your chocolate now has a solid temper
- Use it in your creations!

It's really that simple! Is this going to give you the absolute most perfect temper possible? NO! But it will give you a really good, solid temper and allow you to continue making whatever you're making STRESS FREE.

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