Food & Kitchen
Chocolate Temper Seed Ratio Calculator
The seed method adds stable tempered chocolate to melted chocolate so desired cocoa-butter crystals can form while the batch cools. Seed percentage is usually measured against the melted chocolate mass, not final batch mass. This calculator also reserves seed for late adjustment and accounts for bowl residue when estimating usable tempered output.
Planning estimate only. Check measurements and real-world constraints before buying materials or making a commitment.
Calculate your scenario
Change any input. Results update immediately.
Your results
Initial seed to add
300.0 g
Total target seed less reserve.
Seed held in reserve
75.0 g
For temperature and melt adjustment.
Estimated complete pieces
51
After entered bowl and tool loss.
How the calculation works
The calculator applies this relationship to the inputs above. Keep every measurement in the unit shown.
Worked example
Use this example to check the calculator by hand before relying on a result.
Assumptions behind the result
- • Seed chocolate is properly tempered.
- • Percentage uses melted mass.
- • Chocolate type remains consistent.
- • Temperature is measured accurately.
- • Actual temper is verified before production.
Mistakes that change the answer
- • Using final batch mass as the seed base.
- • Adding all seed before checking temperature.
- • Assuming correct arithmetic guarantees temper.