Why Temper White Chocolate and How To Do It
Tempered White Chocolate
10 oz (283g) white chocolate
1. Finely chop 8 oz (227g) of the white chocolate and add to a heat proof bowl. Melt gently over in a water bath set over barely simmering water.
2. Make sure to maintain a gentle heat so that the chocolate never goes above 104F (40 C).
3. As soon as the chocolate reaches 104F (40 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved white chocolate that came already tempered in the package.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 84-86F (29-30 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring. If the temperature is below that and there are still chunks of white chocolate, place on and off over the warm water to melt while keeping the temperature below 86F (30C).
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