Hi, Diane. Sounds like you're thinking about the direct method, which a lot of chefs use. They melt the chocolate very carefully, stirring frequently, and basically never let it come out of temper. We're working on a more comprehensive fact sheet that we'll be linking to from the end of this blog and putting in our tips section that talks more about that (should be ready soon). The seeding method described here melts all six crystal types by going up to 120°F; the beta crystals in the matrix are the ones that you're working on forming using the method described here. Susan

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