I have been trying to learn to temper chocolate. I have made three attempts and failed. I have been following Greweling’s seeding method in his Chocolates and Confections:
1. Warm the chocolate to 50°C.
2. Slowly add chopped up tempered chocolate (seed) to cool warmed chocolate to 27°C.
3. Warm to 32°C and use. I have been agitating it significantly.
The problem is that the chocolate seed never melts. It just becomes a thick part melted, part unmelted paste. When I warm the paste up to 32°C, it does melt after a lot of agitation, but it is not tempered. I have been using Bernard Callebaut (not Berry) dark chocolate. I have tested it with two thermometers and the temps are accurate. It has been hot (25-28°C) and relatively humid here.
I have already searched and read some other threads, but I still don't get it. The weather? I would appreciate input.