I seem to always have problems melting white candy melts (never have problems with the chocolate ones...just these!!)...It always ends up way too thick!! any one have a suggestion??? I'm trying to cover cake bites/balls and it just doesn't do the same as the chocolate does.... 
please help -- i'm covering about 400 of them for a baptism on Sunday and really wanted to do some white and some dark.
hello
another thought for you... If the white chocolate is becoming thick very quickly, chances are you are melting at too high a temperature. Remember chocolate's melting point is <98 degrees F.
How are you melting the chocolate? Microwave? double boiler?
Let me know how you are proceeding & I might be able to offer more info.
ciao for now
hello
another thought for you... If the white chocolate is becoming thick very quickly, chances are you are melting at too high a temperature. Remember chocolate's melting point is <98 degrees F.
How are you melting the chocolate? Microwave? double boiler?
Let me know how you are proceeding & I might be able to offer more info.
ciao for now
I also have this problem and use a double boiler. What do you suggest. Last time i did the veg oil trick, but i remember once upon a time just being able to melt it without any problems.
Nati
Melting white chocolate makes my skin crawl. It gets screeching on the sides of the pan just like scratching a chalkboard. *shivers*
Lazy_Susan
Hello boonenati
If the white chocolate is not too badly 'damaged' then the oil trick will work.
There is also a product you can add to the seized chocolate; it looks like little white flakes. I'm sorry I don't remember the name of it right now, but I will look it up post it as soon as I can.
Here is what I do with a double boiler:
Make sure that the water in the lower pan does not touch the bottom of the top pan.
Bring the water in the bottom pan to a simmer.
Remove from the heat. Wait a couple of minutes. Place your chocolate in the top pan. Place the top pan over the bottom pan. For a small amount of chocolate, there will be enough heat generated to melt the chocolate without further heating. After a few minutes, gently stir the chocolate. The pieces of chocolate will look like their are holding their shape, but stirirng it will make it smooth. (most people think that as the chocolate melts it will become a liquid.. so seeing the pieces looking unchanged, they assume it is not melted & leave it too long on high heat).
For a larger amount of chocolate, or if there are still solid pieces after stirring: return the double boiler to the burner with the heat turned on to it's lowest possible setting. Stir again in a couple of minutes.
N.B. You can keep it on this minimal heat for quite a while without causing damage.
Or you can remove it from the heat as soon as it is all smooth and use it right away. If it starts to harden around the edges while you are working, just return the double boiler to the stove for a couple of minutes.
If the chocolate 'hardens' instead of melting then it's literally been cooked; if the chocolate scorches it is because the heat is to high or it has been left on the heat for too long.
I hope this helps. Good luck with the next attempt.
Ciao
Quote by @%username% on %date%
%body%