HOW TO TEMPER USING THE SEEDING METHOD (Callets™) Now we're going to crystallise using Callets™. We have our melter here, which is now at 40°C. We're going to lower it to just over 30°C. And then we're going to start adding our Callets™, little by little, until they melt completely. I start by adding about 10% to my melted chocolate. And now we're just going to stir until all the chocolate is dissolved. If this goes too quickly, we're going to add a little more Callets™. If it goes too slowly, we can always adjust a little bit with a heat gun. As we can see, the Callets™ are slowly melting away, so we're going to start by taking our temperature. Remember, we need to finish at about 31 to 32°C. So as we can see now, the chocolate I've added has already melted. It is really fluid, no lumps left. But the temperature is not okay yet. We're at 36°C now, so we're going to add a little bit more chocolate. This method is also called seeding. The reason why is pretty straightforward: Callets™ are small drops of solid hard chocolate. They already contain stable cocoa butter crystals. We simply need to add them to our melted chocolate, if we want to obtain deliciously snappy and shiny chocolate products. So by adding a bit of the Callets™ to the melted chocolate, we simply add stable crystals. By mixing them in, the chocolate will cool down and the crystals will start to multiply. The chocolate will gradually start to become a bit thicker, until it's just right to start moulding or enrobing with it. As we can see now, all the Callets™ have melted. We have a nice fluid chocolate without any lumps. And the temperature is between 31 and 32°C. So, let's have a test. And we'll leave my palette knife on the marble about a minute and the chocolate should be nicely crystallised by then. So, as we can see, we're one minute further, and we can see that our chocolate is nicely crystallised. It has a nice velvet sheen, typical for chocolate, and it's nice and hard. This needs to crystallise for another 12 hours to have the optimum result. The method is exactly the same if you're going to use milk or white chocolate. Though the temperature for milk chocolate should be at about 31°C. And for white chocolate at about 29°C. And that's how easy it is to crystallise with Callets™.