Step Three: Seeding the Chocolate

After the 10 minutes have passed, give the chocolate a good stir. You will now move into the actual tempering process. Take the remaining 25 percent of finely chopped chocolate that was set aside earlier and add it by the handful to the warm, melted chocolate. This is called seeding the chocolate because you are adding seeds (finely chopped chocolate) to the melted chocolate. Slowly incorporate each handful of chopped chocolate into the melted chocolate by stirring it in completely until smooth.
You may or may not need all of the remaining cold chocolate to bring the larger amount of melted chocolate into temper. Using a thermometer, test the liquid chocolate after fully incorporating each handful of chopped chocolate. If you are tempering dark chocolate, the temperature you are trying to achieve is 86 F (27 C).
Once the proper temperature is reached, stop seeding, even if you have some of the remaining chocolate left over. Likewise, if you have used up all the finely chopped chocolate and the melted chocolate has not cooled down sufficiently, you will need to finely chop more chocolate and continue to slowly add it in. If the liquid chocolate has reached the desired temperature and still contains lumps, use an immersion blender to smooth it out. Place the blade of the immersion blender into the center of the bowl of chocolate and carefully move it in circles as it blends. Make sure you don't tip the side of the blade up and out of the liquid. or it will splatter chocolate all over you and your kitchen!