White Chocolate Madness

Decorating By tunasushi Updated 6 Jan 2007 , 10:48am by tunasushi

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tunasushi Posted 29 Dec 2006 , 8:19am
post #1 of 9

icon_cry.gif I've tried working with white chocolate 6 times now...every single time its siezed on me!!! lots of money and effort down the drain!

tODAY, when i tried melting it, it was only on the heat for about 2 secs and it siezed!! i really need help on how to melt white chocolate before i go nuts!! thumbsdown.gif

8 replies
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redpanda Posted 29 Dec 2006 , 9:18am
post #2 of 9

Is it "real" white chocolate or candy melts?

How are you trying to melt it? White chocolate is MUCH more sensitive to heat than bittersweet, so you have to heat it very gently.

For example, if you are using a double boiler, you should have the water simmering not boiling. You should never, ever, apply direct heat to the bottom of the pan with the chocolate, so use a double boiler if doing on the stove.

Another thing that can cause white chocolate to seize is moisture, even a very little bit. The pan and the spoon must be absolutely dry, and you have to be careful to avoid condensation dripping on the chocolate.

One thing that can help white chocolate to be a bit more tolerant is shortening.

HTH

RedPanda

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Sweetpeeps Posted 29 Dec 2006 , 2:03pm
post #3 of 9

I usually just melt mine in the microwave for 30 second intervals until melted through. Stirring after every 30 sec. The kind I've used this way is the nestle's white choc chips and big blocks of white almond bark.
RedPanda,
Thanks for all the tips. Those are great to know. Ecspecially about the water.

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bobwonderbuns Posted 29 Dec 2006 , 2:08pm
post #4 of 9

Wilton has that chocolate pro chocolate melter pot thing out (I think it's new this year.) I have one and melt all my chocolates in it. Same principles apply -- no moisture, low heat, etc. I also add paramount crystals to get it to thin out a bit. I've never had it seize. Are you using the candy melts or bars of real white chocolate?

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CakesBySandy Posted 29 Dec 2006 , 2:10pm
post #5 of 9

I use the Bakers white chocolate bars and they melt like a champ. I read where you should not used the choc chips because there is a hardner put in it to help retain the chip shape when baking; therefore, you won't get a smooth melt like the bars.

Sandy

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katy625 Posted 29 Dec 2006 , 7:20pm
post #6 of 9

Hmm...I don't know what to say. I melted white chocolate chips yesterday in the microwave at 30 second intrevals stirring inbetween. I think it only took 60 seconds. It turned out just fine. Huh.....???

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ozcake Posted 31 Dec 2006 , 5:51pm
post #7 of 9

Tunasushi,

is it the same bag/batch that you have been using each time? We had a bad batch one time and no matter how you tried to use it it wouldn't melt properly, would seize and go yucky so that could be the problem we ended up throwing it out and got a new batch which worked fine as usual.

HTH icon_smile.gif

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Zmama Posted 31 Dec 2006 , 6:01pm
post #8 of 9

Chips - Hershey's is not white chocolate, it is Premium White Chips. Sams Club (generic at walmart) is actual white chocolate, and melts nicely tho does have to be tempered.

I don't know why this is happening, but how I melt mine is in an electric fondue pot. Put it just under warm, where it barely clicks on to heat, and let it sit. If you scorch it, toss it out. If it just seizes, you can add either crisco or cocoa butter. To thin, add crisco. To temper, turn off heat and stir in 1/2 amount of what is already melted (stir in 1/2 bag unmelted into a melted bag worth).

What are you trying to do with it? Dipping with wc is the most difficult for me because of the heat range and tempering. Molds or wraps worked well with it, but that could be user error with the dipping.

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tunasushi Posted 6 Jan 2007 , 10:48am
post #9 of 9

Sorry for the late reply.

Ive tried using....

Regular white chocolate and
Chocolate Buttons from the baking store

and they both dont work...hmm....Only 5 seconds of heat and that was the end of it

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