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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 118ºF.
**Remember that your body temperature is 98.6ºF. 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 79ºF. 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 88ºF. Be very careful, because the chocolate warms very quickly. Do not let the chocolate get too warm. Yield: 2 pounds