Melt 2/3 of the chocolate in a double boiler, following the melting curve for each type: 50-55°C (122-131°F) for dark chocolate, 45°C (113°F) for milk and white chocolate.

Add the remaining 1/3 of finely chopped chocolate or chocolate pistoles and stir until fully melted.

Use immediately. Maintain the working temperature: do not let it drop below 31°C (88°F) for dark chocolate, or 28-29°C (82-84°F) for milk and white chocolate.

Melt the chocolate in a double boiler or microwave, without exceeding 50°C (122°F) for dark chocolate and 45°C (113°F) for milk, white, or colored chocolate.

Once melted, let the chocolate cool to 34-35°C (93-95°F) for dark chocolate and 33-34°C (91-93°F) for milk and white chocolate (refer to the temperature curve), stirring constantly by lifting and letting it fall back into the bowl.

When the chocolate reaches 34-35°C (93-95°F), add 3 g of Mycryo cocoa butter (1% for every 100 g of chocolate).

Stir well and use immediately to create your chocolate decorations. Keep the chocolate at its working temperature: do not let it drop below 31°C (88°F) for dark chocolate, or 28-29°C (82-84°F) for milk and white chocolate.

This method gives you a wider working range, making it easier to shape and work with your chocolate decorations.

Spread the tempered chocolate in a thin layer over an acetate sheet.

Use an offset spatula to smooth it out with back-and-forth motions. Remove any excess chocolate.

Lift the strip gently using the tip of a knife. Wipe the edges clean and set it aside.

Wait a moment, then move it again to a clean spot so the sides stay neat. Slide a knife underneath to prevent it from sticking to the work surface.

Scrape the table to recover any still-liquid chocolate. Keep the chocolate warm over a double boiler to maintain the working temperature.

As soon as the chocolate becomes matte and doesn’t leave a mark when touched, cut bands of the desired width into the chocolate. Be careful not to cut through the acetate sheet.

Place a sheet of parchment paper on top and wrap it around a paper tube or rolling pin. Make sure the tube has the same diameter as the chocolate rings you want.

Once the chocolate has set, remove the tape or rubber band, then gently remove the tube.

Carefully peel off the parchment paper to release the chocolate rings onto your work surface. (see video)

Pour a small amount of chocolate, just enough to fill the molds and spread it evenly.

Scrape off the excess chocolate. Let set before unmolding.

Melt the cocoa butter and mix in the coloring. Stir well. You can strain it through a fine sieve.

Dip a (new) toothbrush into the colored cocoa butter, then use a knife to flick the bristles, creating small droplets (speckles) of cocoa butter on the acetate strip.

Allow the cocoa butter to set before pouring tempered chocolate over the strip.

Spread the chocolate evenly across the strip using a back-and-forth motion. Lift the strip with the tip of a knife and set it aside.

Once the chocolate turns matte and no longer sticks to your fingers, place a second acetate strip on top.

Wrap the double strip around a ring of the same diameter. Tape the ends together. Let it set before unmolding and wrapping it around the entremets.

You can also use a brush to paint the strip with several colors. When doing so, pour white chocolate over the painted acetate.

I hope you find this tutorial on tempering chocolate by seeding and these few chocolate decorations useful.

I'll be doing another article soon on how to make chocolate spirals and pastilles.