Tempering Chocolate Chip Morsels

Tempering Butterscotch chips NEW
by: Angie

Hi Sandy,

That's a really good question, and I have to admit that I haven't thought about it before. I honestly don't know if there is any benefit in tempering butterscotch chips or even if you can since it doesn't really contain the same elements as chocolate.

It's funny because as much as I adore chocolate, I don't understand all the science behind "how things work" and why "technically" it reacts the way it does.

I mean, I know the basic facts about tempering chocolate, chocolate bloom (fat bloom and sugar bloom), and bringing candy to a certain temperature to get different results (hard crack, soft crack, etc), but the niggly bits of why that works the way it does - just not my thing, I guess.

I guess you can compare it to driving a car. I'm a good driver and I understand that I have to keep the car gassed up and oil in the engine, etc., but don't ask me how in the world the guess makes the engine run and where the oil travels through the engine bits, etc.

Now I'm just plain rambling! Sorry about that. :) I guess what I'm trying to say is that while I basically understand how chocolate reacts in various situations, I don't always understand why.

So, I don't know if the butterscotch chips will behave the same way as chocolate if you try to temper it.

One suggestion I might make is that you try melting your chocolate and butterscotch bits together in a double boiler instead and be extra careful to keep the temperature very low.

Sometimes those white spots are from getting the chocolate too hot. Even if you feel you must microwave, use a lower setting and stir every 15 seconds to disperse the heat. Once most of the chips are melted, melt the rest by simply continuing to stir.

Let me know if that solves the problem of the white spots.

Tempering Chocolate Chip Morsels

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Tempering Chocolate Chip Morsels