White chocolate, while still derived from the cacao plant, is simply prepared from cocoa butter and, in certain cases, additional sugar. In contrast, both dark and milk chocolate contain cocoa solids, the component of the cacao bean that gives chocolate its distinctive bitter flavour and dark colour, in addition to cocoa butter and additional sugar.
Tempering is the process of heating and cooling chocolate to specified temperatures before it is used in recipes. When done correctly, it imparts a gorgeous shine and gratifying snap to the chocolate, as seen in chocolate bars and bon bons. So we know a little bit about white chocolate and a little bit about tempering, but how do the two interact? We'll go over two methods for tempering white chocolate as well as some basic tips and tactics to help you nail your next recipe.
How To Pick The Right White Chocolate?
White chocolate should only contain two ingredients: cocoa butter and sugar. Many white chocolates, particularly chips, are produced from oils and flavourings rather than pure white chocolate. It is critical to use real white chocolate because it is the only type that can temper. Attempting to temper manufactured white chocolate serves no purpose. You should also make sure the chocolate you buy is already at room temperature before using it in a recipe. This means it should be glossy and snappy, not crumbly or streaked. Callebaut is a popular chocolate brand for tempering, but it is far from the sole option.
Tempering Using Microwave
Because it requires less equipment and typically less time, a microwave is an excellent tool for tempering chocolate. When tempering, start with at least 1 pound of chocolate because it will be easier to melt and maintain its temperature. Chop the chocolate and divide it into 3/4 and 1/4 sections, placing the bigger portion in a microwave-safe bowl. Heat the white chocolate in 15- to 30-second increments, stirring and checking for consistency after each increment. Depending on the strength of your microwave, you may need to shorten or lengthen the increments.
When the white chocolate reaches 110 F, remove it from the heat and stir in the remaining 1/4 of the chopped chocolate. This is known as "seeding" the chocolate since it reduces the temperature of the melted chocolate and aids in tempering it. Make sure to constantly stir the mixture and check the temperature; when the chocolate reaches 87 degrees Fahrenheit, it's ready to use. It's critical that the white chocolate stays as close to 87 F as possible while you're working with it, so place the bowl of melted chocolate in a pan of warm water. If you accidentally drip water into the melted chocolate, it will "seize," or become gritty and difficult to deal with.
Tempering Using Double Boiler Method
This procedure is similar to the microwave method, however, there are a few distinctions. The first and most evident distinction is in the equipment. If you don't already have one, you can make one quickly. Simply choose a heatproof bowl that can fit inside a pot or large saucepan without contacting the bottom (glass or metal are ideal). Fill the saucepan halfway with water and set it on low heat. Nestle the bowl into the saucepan when the water begins to steam and fill it with 3/4 of the entire quantity of white chocolate you intend to use (remember, preferably at least 1 pound total). Stir the chocolate frequently while it heats, and after it reaches 110 F, remove it from the heat and stir in the remaining 1/4 chocolate. Again, once the melted white chocolate has cooled to 87 degrees Fahrenheit, you can begin to use it. Remember to lay the bowl on top of a pan filled with warm water to keep it warm while working with the melted chocolate.
White Chocolate Storage
White chocolate has a shorter shelf life than dark chocolate due to its high cocoa butter content, although it can still survive up to 6 months if stored properly. Simply lay out some parchment paper and pour small, thin discs of tempered chocolate onto it if you have any leftovers from your baking adventure. After they have cooled, cover them in plastic wrap and store them in a cool, dark area (avoid the fridge or freezer).
