Tempering White Chocolate

Directions

1. 1
   **Very important-do not let any moisture come in contact with the chocolate.
2. 2
   Using a French knife, chop the chocolate into small pieces.
3. 3
   Place the chocolate in a stainless mixing bowl.
4. 4
   Set the bowl over a pan of warm water.
5. 5
   Stir the chocolate constantly so that it melts uniformly.
6. 6
   Continue stirring the chocolate until is completely melted and reaches a temperature of 115 to 118 degrees F. **Remember that your body temperature is 98.6 degrees F. So the chocolate is ready if it fells a little warm than your body-Who really has candy thermometers laying around.
7. 7
   Remove the bowl from the water bath Set in a cool place and stir the chocolate slowly by constantly until it is cool, 78 to 79 degrees F. It should be thick and pasty in texture.
8. 8
   Set the chocolate over the warm water again and stir it until is warmed to 86 to 88 degrees F. Be very careful, because the chocolate warms very quickly.
9. 9
   Do not let the chocolate get too warm.