How to temper chocolate with a bain marie seeding method

Alistair Birt, head chocolatier for William Curley, talks us through a simple way to temper chocolate and explains the bain marie seeding method. Remember chocolate will burn if taken above 50/60 degrees.  The Perfect Starter (powered by The Staff Canteen), the ultimate culinary resource and a channel for training and aspiring food service professionals. It's packed with advice, tips and career guidance from a whole range of industry professionals. Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY! DOWNLOAD CHEF+ (IOS): https://itunes.apple.com/gb/app/chef-... DOWNLOAD CHEF+ (ANDROID): https://play.google.com/store/apps/de... The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter   / canteentweets   Facebook   / thestaffcanteen