How To Temper White Chocolate

Описание: In this video, we're back at it showing how to temper white chocolate. We'll guide you through the tempering process, including using chocolate molds to create the perfect shape. Plus, you'll get tips on how to make chocolate at home with this easy method.


🧪 TEMPERING CHOCOLATE (SEEDING METHOD):

INGREDIENTS:
300 g good quality couverture chocolate (dark, milk, or white), chopped or in callets

➤ Use at least 30% cocoa butter content

METHOD

MELT TWO-THIRDS:

1. Place 200 g of your chocolate in a heatproof bowl.
2. Melt gently using a microwave (in 15-20 sec bursts) or double boiler, stirring frequently.

Heat until it reaches:

Dark chocolate: 45–50°C
Milk chocolate: 40–45°C
White chocolate: 38–43°C

SEED WITH ONE-THIRD:

1. Add the remaining 100 g chocolate (finely chopped or callets) to the melted chocolate.
2. Stir constantly to cool down the mixture and encourage stable crystal formation.

COOL TO TEMPER RANGE:

Keep stirring until it cools to:

Dark chocolate: 31–32°C
Milk chocolate: 29–30°C
White chocolate: 28–29°C

TEST TEMPER:

1. Dip a knife or spoon in the chocolate. Let it sit at room temp for 5 minutes.
2. If it sets firm, shiny, and without streaks—you’re tempered!

MAINTAIN TEMPER:

1. Keep chocolate at its working temperature (e.g. 31–32°C for dark).
2. If it cools too much, gently rewarm with a hair dryer or a warm towel around the bowl.
3. Do not exceed the max melt temperature again.


🧠 BAKING TIPS & TECHNIQUES:
Use couverture chocolate. It contains more cocoa butter and is made for tempering. Regular chocolate chips often contain stabilizers that affect tempering.

No water allowed. Even a single drop of water can seize your chocolate. Keep all equipment bone dry.
Stir constantly. Stirring helps align cocoa butter crystals and improves even cooling.
Save time with a thermometer. Don’t guess—temperature control is key.
Practice makes polished. The more you temper, the more intuitive it becomes.