What is the seeding method for tempering chocolate?

Seeding involves melting 2/3 of your chocolate to 45-50°C (dark), then adding finely chopped tempered chocolate (the "seed") to lower the temperature while introducing stable crystal structures. Stir constantly until the mixture cools to 31-32°C (dark chocolate working temperature). The seed crystals act as templates, encouraging the bulk melted chocolate to form the same Type V crystals that give properly tempered chocolate its snap, gloss, and stability.