I've only successfully tempered chocolate by "tabling"/"marbling" but finally tried seeding today with chips and it was a royal disaster time and again.
The basic problem was that the added unmelted chips (to bring down the temperature to 80 for bittersweet or 75 for milk) would never melt either before reducing temperature or after bringing the temps back up to max (90 & 88 respectively).
I was in a fairly cool kitchen. I was using reasonably small amounts (maybe 800g at a time).
Any advice? I can certainly see the advantages of seeding over tabling when it comes to things like quickly dipping things and I'd like to know how to do this at all, if not somewhat reliably.
Thanks in advance (and apologies if I didn't find better threads on this topic)...