Tempering White Chocolate

Step 1

In a microwave safe bowl, heat 3/4 of chocolate for 20 seconds and stir.

Step 2

Repeat this step until most of the chocolate is melted. Check the temperature. If you are close to 104F (40C) start heating in 5 second intervals, stirring between each cycle and rechecking temperature as it can heat quickly in the end stages and burn.

Step 3

Add in the remain chocolate. Continue to stir until the temperature drops to 86F (30C.) Your chocolate is now in temper and ready to use.