🔕 🔔
Loading…

My Basket ()

All questions

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!

asked by Tarragon over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1449 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added over 5 years 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.