How to Temper White Chocolate

While it still comes from the cacao plant, white chocolate is simply made from cocoa butter and often, added sugar. Compare this to both dark and milk chocolate, which in addition to cocoa butter and added sugar contain cocoa solids, the portion of the cacao bean that gives chocolate its characteristic bitter flavor and dark color.

Tempering is a process that involves heating and cooling chocolate to specific temperatures before using it in recipes. When done correctly, it gives the chocolate a beautiful luster and satisfying snap, typical of chocolate bars and bon bons.

So, we know a little about white chocolate and a little about tempering, but how do these two work together? Here, we’ll cover two methods for tempering white chocolate as well as a few general tips and tricks so you can nail your next recipe.

How to Select White Chocolate

White chocolate should be made from just two ingredients: cocoa butter and added sugar. Many white chocolates, especially chips, aren’t truly white chocolate at all but are made from oils and flavorings. It’s important to choose true white chocolate because it’s the only kind that will actually temper. There is no benefit to attempting to temper artificial white chocolate. You’ll also want to ensure the chocolate you purchase is already in good temper before using it in a recipe. This means it should be shiny and have a firm snap, not be crumbly or streaked. Callebaut is a widely available chocolate brand to use for tempering, but it’s by no means the only option.

Troubleshooting

While tempering chocolate is a pretty formulaic process, there are several snafus you can encounter. First, it’s important that absolutely no water contacts the chocolate, as this will cause it to seize, or become a crumbly mess. Unfortunately, there isn’t much you can do if this happens to your batch, apart from using it in another manner. If only a small amount of water has touched the chocolate, you may be able to whip up a white chocolate mocha or make white chocolate ganache, instead.

If the tempered chocolate has cooled below 81 F, you can readily solve the problem by starting the tempering process over again—sure, it takes more time but it’s good to know the damage is reversible. If your chocolate climbs to 145 F or above, however, the chocolate will burn. At this point, your batch can’t be recovered. White chocolate is more susceptible to burning than milk or dark chocolate, so treat it with extra care and attention while tempering.