Tempering chocolate

Does white chocolate need tempering? What about milk chocolate? If so is there a difference in method from the method for tempering dark chocolate? Do a really need a special chocolate thermometer for this? I have never done this before. Thanks in advance!

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Tarragon May 4, 2012
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.
 
Reiney May 4, 2012
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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