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

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

Guess not lol

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

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?

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

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

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

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

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

Thank you all for your help