Learning Objective: Understand the tempering process by using both the tabliering method and the seeding method.

Assignment: Learn to Temper Chocolate

by Hand and by Seeding

This assignment has two parts. In Part 1 you will practice tempering chocolate by hand using the tabliering method. In Part 2, you will practice tempering using the seeding method. We have given you a three week period before the assignment is due so you can choose to do the different parts of the assignment in one session or break it into two sessions or optimally practice more than once.