Tempering White Chocolate

1. 1

   **Very important-do not let any moisture come in contact with the chocolate.

2. 2

   Using a French knife, chop the chocolate into small pieces.

3. 3

   Place the chocolate in a stainless mixing bowl.

4. 4

   Set the bowl over a pan of warm water.

5. 5

   Stir the chocolate constantly so that it melts uniformly.

6. 6

   Continue stirring the chocolate until is completely melted and reaches a temperature of 115 to 118 degrees F. **Remember that your body temperature is 98.6 degrees F. So the chocolate is ready if it fells a little warm than your body-Who really has candy thermometers laying around.

7. 7

   Remove the bowl from the water bath Set in a cool place and stir the chocolate slowly by constantly until it is cool, 78 to 79 degrees F. It should be thick and pasty in texture.

8. 8

   Set the chocolate over the warm water again and stir it until is warmed to 86 to 88 degrees F. Be very careful, because the chocolate warms very quickly.

9. 9

   Do not let the chocolate get too warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.