Tempered White Chocolate, How To Temper White Chocolate
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 22895 times
Be it brownies or be it ice-creams , a drizzling of tempered white chocolate always raises the standards of the dessert.
This recipe unveils the simplest method to melt the chocolate perfectly in a double-boiler, so you get a smooth sauce without any charring or burning. Tempered chocolate can be used hot or at room temperature as a topping or as an ingredient in the preparation of various chocolaty desserts.
Method- Heat enough water in a saucepan and allow it to boil.
![]()
- Once the water starts boiling, put the white chocolate in a heat resistant bowl and place it over the saucepan, taking care that the base of the bowl is not in contact with the water.
- Cook it on a medium flame for 4 to 5 minutes, while stirring continuously or till the chocolate melts completely and resembles a smooth sauce.
![]()
- Use immediately or cool the chocolate to room temperature and use as required.
Handy tip:- At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.
Other Related Recipes
Nutrient values (Abbrv) per tbsp
| Energy | 53 cal |
| Protein | 1.1 g |
| Carbohydrates | 3.4 g |
| Fiber | 0 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Sodium | 0.4 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe