I won't try to sugar-coat it (until later that is); tempering white chocolate is by no means an easy process. Why should you bother? Well, tempering chocolate melts the chocolate to a specific temperature so the fat and sugar molecules collide. When the chocolate cools and hardens, it appears smooth and shiny and has a toothsome snap. Not all chocolates are created equal. We've covered how to temper dark chocolate, but here's the technique for tempering white chocolate, which requires a similar technique but different temperatures.
Tempering chocolate can be done at home in about two hours, but you'll need a candy thermometer and the proper couverture chocolate, which has a higher cocoa fat percentage and will melt and coat things easier. If there are any two rules to remember, do not get any water on the chocolate or else it will seize. Also, stick to the exact temperatures or you run the risk of creating a myriad of unpalatable chocolate globs. Keep reading to learn how to temper white chocolate.
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