White chocolate is used often for baking and candy making because of its delicate, creamy flavour and elegant ivory colour. Thanks to its mild flavour, it is also a good candidate for flavouring with different extracts or liquors. Because it's more delicate than dark or milk chocolate, white chocolate can be tricky to work with without scorching or seizing. Follow a few tips and guidelines to make tempering and flavouring white chocolate successful.
- Skill level:
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Things you need
- 1 1/2- 0.907 Kilogram white chocolate
- Chef's knife
- Cutting board
- Double boiler
- Wooden spoon or spatula
- Candy thermometer
- Kitchen towel
- Oil-based candy flavouring
Finely chop the chocolate, and place 2/3 of it into the double boiler.
Melt the chocolate slowly over simmering water, without letting the water touch the bottom of the bowl.
Clip a candy thermometer on the side of the bowl, and heat until it reaches 40.6 degrees C.
Remove the bowl from the heat and wipe any condensation from the bottom of the bowl.
Add in the remaining 1/3 of the chocolate slowly, allowing each addition to melt before adding more.
Let chocolate cool while stirring, to 27.8 degrees C. When this happens, place the bowl back onto the heat, and heat to 4753 degrees C.
Tempering White Chocolate
Remove tempered white chocolate from the heat and slowly add in very small amounts of an oil-based caramel candy flavouring. Alcohol-based flavourings will cause chocolate to seize.
Pour the caramel-flavoured white chocolate into candy moulds. Dip plastic spoons into it to give as gifts, or simply pour onto waxed paper to make chocolate bark.
If chocolate cools too much while you're working with it, put it back onto the double boiler and reheat to 30.5 or 31.1 degrees C. You should not have to retemper.
Flavouring White Chocolate
Tips and warnings
- Do not used an alcohol-based flavouring; the chocolate will seize and you'll have to start over. Purchase oil-based flavourings online or in most cooking stores. Be aware that oil-based flavourings are much more potent than extracts, so check the flavour of your chocolate often while adding it in. To avoid tempering all together, purchase a candy coating or confectionery coating from the store; they are made up of vegetable fats and look just like tempered chocolate.
- Once your chocolate has seized, there is nothing you can do. You have to throw it out and start over.
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