The user is struggling to temper 100% cocoa chocolate using the seeding method. They heat two-thirds of the chocolate to 50°C in a double boiler. Then, they cool it to 45°C before adding the remaining one-third. The temperature drops to around 30°C, at which point the chocolate doesn't melt easily. They then raise the temperature to 33-34°C and stir for over 30 minutes. The chocolate's temperature is decreasing very slowly. An attempt to speed up cooling with an ice bath dropped the temperature to 27°C, requiring reheating to 33°C. Testing by dipping a spatula resulted in chocolate that did not set after three minutes. The user has followed multiple tutorials without success and is unsure of the issue.