Content

• Things You Need

• You can also break chocolates by hand or use a chocolate scraper to scrape it into pieces.
• This is only necessary if you are using a white chocolate bar or cake. If you are using white chocolates, you can melt them without chopping them up.

Boil water in a water bath. Fill the bottom of the pot with about 3cm of water. Bring the water to a moderate temperature until it starts to boil.

• Note that using a water bath to heat white chocolate is preferred. White chocolate has a very low melting point around 44 ° C. This method gives you the best temperature control, so it is often the most successful.
• There should be plenty of space between the water surface and the top bottom of the pot. Water should not come into contact with the top of the pot even after it starts to boil.
• Check the water level by placing the top of the pot after the water starts to boil. Take the upper part out after about 30 seconds to check moisture. If water splashes to the bottom of the pot, lower the water level in the lower pot and try again.
• If you don't have a water bath, you can create a similar tool with a pan and a metal bowl. Choose a small or medium saucepan and the bowl with a shallow bottom fits the pan. If possible, use a bowl with a rim that fits the top of the pan to keep the bowl neatly inside rather than just above it. Make sure the bowl doesn't reach the bottom of the pan or the water level inside the pan.

Boil white chocolate over boiling water. Turn on low light. Add the chopped white chocolate to the top of the water bath and place the top in the pot so it is above the water level. Stir until well melted.

• Remove the white chocolate from the saucepan after most of it has melted, although there are still a few pieces left. The chocolates will continue to flow after they're no longer on the stove, as long as you keep stirring, and remove them early so they don't overheat.
• When overheated, the white chocolate lumps and lumps. You will not be able to make it usable if this happens.
• If you cannot melt the chocolates after taking them out of the stove, simply put the top pot back in the water bath and heat for more than 30-60 seconds.
• Do not let any liquid fall into the running chocolate. The liquid will cause the chocolate to thicken and clump. If possible, you should avoid letting the steam below get into the white chocolate. Make sure the chocolate stirrer stays dry when you use it. Metal spoons are more suitable than wooden or plastic spoons because they are less likely to retain moisture.
• Do not cover the water bath while the chocolates are cooking as steam will build up on the lid. If the steam drops on the chocolate below, it may spoil.
• If you really need to add liquid ingredients to white chocolate, like essential oils or colorants, it's best to add them before you start cooking the chocolates. This will allow equal viscosity of liquid and chocolate, minimizing the risk of chocolate thickening.

Heat the white chocolate again if needed. If the white chocolate is really thick and lumpy, you can save the situation by stirring it with a little butter or fat.

• Remove the chocolates from the heat source before rescuing.
• Add 5 ml of butter or fat to white chocolate right away to avoid it not thickening too quickly. You will probably need about 15ml for 170 g of white chocolate.
• You can also use a vegetable tip, warm milk, or a warm, tasteless cream. Be sure to add all liquid ingredients only when they have been cooked to the same temperature as the chocolate. Adding the liquid to cool will probably make the situation worse.
• Use melted chocolate with other ingredients to make sauces, toppings or cream mixes. It can be difficult to use white chocolate alone to cover candies or decorations because the texture and brightness will vary. However, you can cover the cookies with white chocolate alone.

advertisement

Method 2 of 2: Microwave

1. 

   
   
   Cut white chocolate into small equal pieces. Use a sharp knife to cut up the blister or bar of chocolate. The chocolates should be equal, about 6 mm to 1 cm.
   • You can skip this step if using chocolate chips instead of large chunks. The chocolate crumbs are inherently small enough to cook without cutting.
   • With large bars, plaques, and blisters, you can also break them by hand or plan them into small pieces using a planer or hand planer.

2. 

   Adjust the energy level on the microwave. Instead of boiling chocolate at the highest energy level, you just need to reduce energy by an average or 50%.
   • Reduce the energy in the microwave to make sure the chocolates won't get too hot too quickly. Leaving the microwave on maximum power can cause the chocolates to heat too quickly, leading to clumping or seeding.
   • Note that heating chocolates in the microwave is not the recommended method. It is more difficult to control the temperature of chocolate in the microwave than in a water bath. White chocolate burns at 44 ° C, and it ignites in the microwave if you don't watch it closely.

3. 

   Heat chocolate in microwave for 30 seconds. Heat the chocolates in a special microwave bowl and stir.
   • The white chocolate will continue to flow on its own from the internal heat while it is stirred.
   • Do not cover the bowl as it can cause condensation. Condensation can damage the chocolate if it drips down.
   • Even if the chocolate doesn't look melted, check the temperature of the chocolate before continuing to heat it in the oven. The chocolate will stay in shape when not stirred, so just watch for negative signs of its warmth.
   • In general, white chocolate shouldn't be any warmer than the inside of your lower lip. If you want to assess chocolate's warmth, you can test it by touching the chocolate with your clean hands and comparing the temperature to the warmth of your lower lip.

4. 

   Continue for 30 seconds if needed. If the chocolate has not melted after stirring for 1 minute or more, you can continue to cook in the microwave for 30 seconds at 50% energy.
   • During this time, stir the white chocolate so it can melt the outside while in the microwave.
   • This is quite necessary for larger batches than with small batches.
   • To be sure, you can microwave chocolates for 15 seconds instead of 30.

5. 

   Restore chocolates if needed. White chocolate that is thick and lumpy or granular can be saved by adding butter or fat.
   • Add about 15 ml butter or fat to 170g white chocolate. To be sure, add 5 ml each time and stir after each addition.
   • Warm milk, warm cream, or warm vegetable oil can also loosen the chocolate instead of butter and fat. Make sure these liquid ingredients are reheated to almost the same temperature as white chocolate before you stir them.
   • Even if you have saved the solid chocolate, its use is limited. Restored white chocolate can often be used as toppings, creams, toppings, and sauces, but it is generally not suitable for candies or chocolate trims.
   advertisement

Things You Need

• Water bath or pan
• Metal bowl
• Metal spoon
• Safe bowl in the microwave