Is the statement true or false? "Milk chocolate tempered using the seeding method should be heated to 113°F before stirring in tempered chocolate."

The statement is true because when using the seeding method for tempering chocolate, it is essential to bring the chocolate to a specific temperature before adding the tempered chocolate chips or pieces. Heating the milk chocolate to 113°F helps to fully melt the chocolate and ensure that it reaches the correct temperature for tempering. After reaching this temperature, stirring in the tempered chocolate allows the seed crystals to help stabilize the fat crystals in the chocolate, aiding in the tempering process. This method is effective for achieving a smooth, glossy finish and a satisfying snap in the final product.

Other options may suggest variations based on additional conditions or specific types of chocolate, but standard practice for tempering milk chocolate typically involves heating to the specified temperature before the seeding process begins.