Howdy all. I've tempered chocolate a few times with great success, but I have a large piece (approx. 7 pounds) Callebaut 54.5% chocolate that is out of temper. I am pretty sure I can bring it back, but I don't have any that is tempered for seeding. I do have some 70% tempered. My question is can I use the 70% to seed the 54.5%?