Tempered White Chocolate, How To Temper White Chocolate
by Tarla Dalal
Added to 2 cookbooks
This recipe has been viewed 22647 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.
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- 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.
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- 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.
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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 |
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