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Tempered chocolate is firm, shiny, and has a satisfying snap when broken, while untempered chocolate appears dull, streaky, and melts easily.
To temper chocolate using the Seed Method, start by gently melting most of your couverture chocolate in a double boiler, stirring until it is nearly smooth.
Once melted, remove the bowl from heat and add the unmelted chocolate pieces, known as 'seeds'. Stir the mixture until it cools down.
Make sure to remove any unmelted chocolate pieces after the mixture has cooled.