Why Isn't My Chocolate Melting Right? Help Making Cake Balls

Baking By angelleyes Updated 18 Aug 2011 , 8:27pm by angelleyes

angelleyes Posted 18 Aug 2011 , 4:38am
post #1 of 12

I did the double broiler method and my white chocolate still has lumps.. And it's been on the for a while.. I also added crysco and still has lumps in it. What am I doing wrong?????????????? HELP

Thank you
Bev

11 replies
angelleyes Posted 18 Aug 2011 , 5:05am
post #2 of 12

anyone I need help asap i'm making the cake balls now

angelleyes Posted 18 Aug 2011 , 12:01pm
post #3 of 12

Guess not lol

Tails Posted 18 Aug 2011 , 1:35pm
post #4 of 12

possibly water got into the chocolate, causing clumping? I googled and found http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ChocolateSweets/ChocolateSweets.cfm

maybe that helps icon_smile.gif

angelleyes Posted 18 Aug 2011 , 1:49pm
post #5 of 12

I thought that also so I did it again and it still done it....Same thing happend.... I don't know maybe bad chocolate ? But 3packages worth?

leah_s Posted 18 Aug 2011 , 2:06pm
post #6 of 12

I suspect you're gotten it too hot. White chocolate has to be held at a lower temp.

angelleyes Posted 18 Aug 2011 , 2:51pm
post #7 of 12

Ah I did not know that... what is the best way to do it?

sweetideas Posted 18 Aug 2011 , 3:13pm
post #8 of 12

Water, too hot, or old chocloate. Try Paramount Crystals or buy new chocolate. Sorry this happened to you.

angelleyes Posted 18 Aug 2011 , 3:35pm
post #9 of 12
Quote:
Originally Posted by sweetideas

Water, too hot, or old chocloate. Try Paramount Crystals or buy new chocolate. Sorry this happened to you.





Ty I was up til 2am tying to figure this out. What are paramount crystals? If I do it on a double broiler should I do a low boil?

Charmed Posted 18 Aug 2011 , 3:43pm
post #10 of 12

white chocolate should not be heated over 115. and stir it constantly.

patjobes Posted 18 Aug 2011 , 4:19pm
post #11 of 12

when i use white chocolate, i bring water to the boil, melt chocolate then turn it right down so that it just stays warm, i have found white chocolate does not like to be heated as milk chocolate does, also make sure no steam from the water gets into your chocolate, another possibility is if you are using food colours, if it is not the powdered sort it makes chocolate go lumpy just a thought, sorry i cant be any more help and sorry this has happened to you its a lot of chocolate to loose

angelleyes Posted 18 Aug 2011 , 8:27pm
post #12 of 12

Thank you all for your help

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