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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