In tempering chocolate, seeding involves adding small pieces of what to promote crystallization?

• A. Water
• B. Butter
• C. Tempered chocolate
• D. Oil

Answer: (C)

Seeding in tempering is about introducing seed crystals to guide the cocoa butter in the chocolate toward the stable crystal form (Form V) as it cools, which gives a glossy finish, good snap, and smooth texture. Small pieces of tempered chocolate supply those already-formed seed crystals that dissolve and then recrystallize the rest of the mass into the desired structure, speeding up and directing crystallization.

Water causes the chocolate to seize and clump, which ruins texture. Butter or oil introduce fats that can prevent proper crystal formation and lead to blooming or a greasy mouthfeel. Only adding tempered chocolate seeds provides compatible crystals that promote the correct crystallization.