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SEEDING chocolate? 🤔🍫 To temper chocolate using the seeding method, start by melting two-thirds of the chocolate in a heatproof bowl over a pot of simmering water, stirring gently until it reaches about 120°F (46°C) for dark chocolate, or 115°F (43°C) for milk or white chocolate. Remove the bowl from heat and add the remaining one-third of chopped solid chocolate, stirring continuously until the chocolate cools to about 82-84 for white 86-88 for milk 88-90 for dark, then the added chocolate me
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