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