Choosing seed chocolate for tempering

I have Valrhona feves I am going to melt to use in chocolate molds. I assume out of the bag they are tempered, and wanted to confirm I could use them as the seed chocolate when melting and tempering. I also have Valrhona blocks, with somewhat different % cocoa. Is it ok to use a different seed chocolate, or does a small difference in the % cocoa influence the crystallization process? And if I am blending chocolates, does it matter which one I use as the seed? Appreciate any insight! submitted by /u/Egsprezza [link] [comments]

I have Valrhona feves I am going to melt to use in chocolate molds. I assume out of the bag they are tempered, and wanted to confirm I could use them as the seed chocolate when melting and tempering. I also have Valrhona blocks, with somewhat different % cocoa. Is it ok to use a different seed chocolate, or does a small difference in the % cocoa influence the crystallization process? And if I am blending chocolates, does it matter which one I use as the seed? Appreciate any insight!

submitted by /u/Egsprezza
[link] [comments]