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How do I temper White chocolate sous vide?

andyroo4224

I've seen recipes online on how to temper chocolate sous vide, but they all appear to use milk chocolate. White chocolate has a very different composition from milk chocolate, right? Would it need different temperatures to temper properly?

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brian_martin2001

http://www.foodnetwork.com/recipes/tempering-white-chocolate-recipe.html

Afonso_Tito_de_Morais_164825

I think with SV you can just go for the final temp, instead of melting, cooling and re-heating. I've read about it a while ago and if you are consistent with the temps, there is no need for you to achieve those higher temperatures for the beta crystals to melt and achieve the right temp.

fisher23

I've used Kenji's method and it works great. I have not tried it with white chocolate but I think it should work fine. Method #3 is for sous vide.

Martin_411586

As long as you agitate the molten chocolate regularly and are patient, you'll be fine

Martin_411586

This will only (!) work if the chocolate was in proper tempered state when you started melting it. If it's chocolate with fat bloom on it or anything, you'll have to re-temper and go through the heating and cooling steps.

fisher23

If you can get it melt/liquify at the lower temperature. Every time I have tried this it didn't work. Well tempered chocolate needs higher temperature to liquify. I found it easier to just go ahead and do the entire tempering process.

Afonso_Tito_de_Morais_164825

Yea I never actually tried it but it had me intrigued at the time.. Good to know!