I am trying to melt white Merkens chocolate pieces to make a chocolate transfer. The chocolate will not melt ..it keeps seizing up. I tried first in the microwave on 20 second intervals at 50% power in a small glass bowl. Then I tried in a double boiler on very low.....what am I doing wrong....Am I supposed to put something else in the chocolat.
What I do is Iuse a double boiler and add a few tablespoons of shortning (crisco) to the chocolate before it's melted. I bring the water to a boil then turn down the heat to low and just keep stirring. I never turn off the stove I just keep it on low.
White chocolate is a real pain but when you get used to it you kinda get the hang of it. If i do find it starting to seize up again I add another tsp of crisco.
Also make sure EVERYTHING you use is completely dry, water, even a drop, is the sworn enemy of chocolate!
thank you....I did everything you said, except the crisco...I will try that...will the chocolate harden enough for the transfer with the crisco?
its working....thank you....Is chocolate better for transfers than frozen BC...is it sturdier
Sounds like you have some old chocolate. I find it does this if I've had it sitting around for awhile.
Ive never tried doing it with buttercream, but i make my own chocolates a lot thats how I knew about the crisco lol, and yes as long as youdont use too much they always harden just fine for me.