Tempering chocolate

Sarah is a trusted source on General Cooking.

added about 1 year ago

Yes - all kinds of chocolate need to be tempered. The technique is the same though the white choc working temperature is lower than for milk or dark. You don't need a special thermometer - just a clean one that goes between 20C and 50C.

Don't stress - you can't screw this up unless you burn the chocolate. If it doesn't come into temper just re-heat and start again. Good luck!

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Thank you so much! I'm going to spend Sunday experimenting on the best way to coat the chocolate covered cookies my stepdaughter has requested for her August wedding.

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