I had the chance to make some Tiger Butter last night. The first time I tasted Tiger Butter was at the Denver Airport. That beautiful Rocky Mountain Chocolate Factory Store caught my eye and Tiger Butter is what I purchased. Anytime I am passing through the Denver I always run over and grab a chunk a Tiger Butter during my lay over.
12 ounces white chocolate
1/4 cup creamy peanut butter
2 ounces milk chocolate.
I lined a small baking sheet with wax paper and began melting my white chocolate. Once melted at 115 degrees, I added my peanut butter to the white chocolate. The peanut butter helps to bring them temperature back down which is great since I was tempering my chocolate. Once the mixture of white chocolate and peanut butter cooled down to about 85-86 degrees, I poured it into my baking sheet.
I also tempered my milk chocolate while waiting for the white chocolate mixture to cool, so I piped several lines of milk chocolate across the mixture and took a smooth edged knife to drag the milk chocolate to create the swirls.
I made mine smooth just like Rocky Mountain Chocolate Factory's. Many recipe I came across had too much semi-sweet or dark chocolate or incorporated rice crispies or peanuts.