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does white chocolate.....

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

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  1. 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.