HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice
TELL US

does white chocolate.....

spinach Dec 31, 2006 03:17 AM

have to be tempered for dipping? since it's technically not chocolate i was curious if i can skip that confounding step.

  1. babette feasts Dec 31, 2006 05:42 AM

    If you have good white chocolate like Valrhona that is all cocoa butter, you would need to temper. Tempering is all about the cocoa butter, not dark chocolate mass. Bloom would be less noticeable on white chocolate, so that takes the pressure off a little. If you have something without cocoa butter, just dipping then chilling to set is probably fine.

    Show Hidden Posts