Margaret1973 Posted 24 Apr 2011 , 9:49pm
post #1 of

When making cake pops, in the past, I have used almond bark with great success. The problem is that I don't care for the taste. This weekend I tried using white chocolate. I tempered it but I couldn't get the consistency right. I thinned it out with paramount crystals and was able to dip them but there were a lot of bubbles and it would dry out too fast. They looked horrible. I could not get the smooth round cake pops that I get with the almond bark. I have worked with milk and dark chocolate without a problem. How is white chocolate different and how do I fix this?

6 replies
VaBelle Posted 24 Apr 2011 , 10:30pm
post #2 of

Have you tried the wafers? Merkens is a good brand.

sewsugarqueen Posted 24 Apr 2011 , 11:08pm
post #3 of

If you were using regular white chocolate is really isn't chocolate. it lacks enough chocolate fat. However the merkens molding /melts in white are great. Also I feel that you need to watch the temp when melting it. They melt a lot faster than the reg brown chocolate.

Annalie Posted 24 Apr 2011 , 11:24pm
post #4 of

I add some coco butter to my white chocolate. First melt the coco butter then add the white chocolate. About 1:10 ratio white chocolate to coco butter. Helps that makes sense.

dchockeyguy Posted 25 Apr 2011 , 1:23pm
post #5 of

I really think that a lot of it has to do with the quality of the chocolate. I use couveture chocolate for pretty much everything, and it works fine.

Margaret1973 Posted 26 Apr 2011 , 7:39pm
post #6 of

I have used the Wiltons candy melts before but, I don't really care for them too much. The white chocolate I bought was Peters in the wafer form. Where can I buy cocoa butter?

joan1118 Posted 13 May 2011 , 10:49pm
post #7 of

I am applying white chocolate transfers to a three tier stacked wedding cake. I'm not sure what to cover the wedding cake with before I apply the transfers any one got ideas how to go about this?

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