How to Temper White Chocolate
A precise method for tempering white chocolate ensures a smooth, stable consistency for various culinary uses.
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Instructions
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Start by setting up a double boiler with 2 inches of water, placed over low heat to steam.
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Finely chop the white chocolate, dividing it into 3/4 and 1/4 portions.
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Place the 3/4 portion in the top of the double boiler, reserving the 1/4 portion.
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Nest the bowl over the steaming water, ensuring it does not touch the water.
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Stir the chocolate constantly as it melts; once it reaches 80 F, remove the bowl intermittently while stirring to let residual heat bring it to 110 F.
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Remove the bowl from heat and stir in the reserved 1/4 portion of chocolate.
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Continue stirring until the white chocolate cools to 87 F, then use immediately or maintain its temperature over warm water.