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Food Info - Candy: Tempering White Chocolate

Source of Recipe

Emeril Lagasse
2 pounds block white chocolate

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