37 Delicious White Chocolate Recipes (2024)

FAQs

What's the best way to melt white chocolate? ›

Put the pieces of white chocolate in the bowl and heat the water in the saucepan to a boil before immediately turning it down to a gentle simmer. (If the heat is too high, the white chocolate may "burn" and create clumps.) Once the chocolate has melted, turn off the heat and take the bowl out of the saucepan.

Because white chocolate is so finicky, it can easily seize if steam or water gets into the bowl while you're melting the chocolate, or if it overcooks.

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Once chocolate has seized it's not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth. Or try adding a few drops of vegetable oil or clarified butter (as it's water content has been removed).

Chocolate that is melted but not tempered will begin to re-solidify as it cools. To keep the chocolate nice and smooth while you're using it, say if you're dipping strawberries, keep the chocolate over the water pan of the double boiler - but off of the stove - so that the steam continues to keep the chocolate warm.

Using a double boiler is the most effective way to melt white chocolate evenly and reliably. But a microwave will work, too. If you're not familiar with a double boiler, it is a special pan made up of two parts: a saucepan that holds hot water and a bowl that fits securely over the saucepan.

Restore the chocolate, if necessary.

Warm milk, warm cream, or flavorless vegetable oil can also be used to re-emulsify white chocolate instead of butter or shortening. Make sure that these liquid ingredients are warmed to the approximate temperature of the white chocolate before you stir them in.

Ideally, the heat required to melt white and milk chocolate is close to 110 F and for dark chocolate, the maximum you can reach is 120 F. However, once you overdo it, the chocolate begins to loose its rich and shiny texture, beginning to lump in your container.

Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.

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How can you tell if white chocolate is good quality? ›

"It should taste like good milk, fresh and clean, and it shouldn't be super sweet." The color shouldn't be white, but rather ivory or pale yellow—the color of cocoa butter. And in a really good sample, there should be some echoes of cocoa flavor and aroma from the cocoa butter.

Fixing Seized Chocolate

This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.

Chocolate can also seize if the food colouring is a different temperature to the chocolate so this method ensures the colour is a similar temperature to melted chocolate.

What kind of chocolate do you end up with if you use half and half or heavy cream instead of milk? Ganache. Melt dark chocolate into heavy cream and it makes a smooth, pourable glaze. Or whip it and turn it into a frosting.

The key to no-fail chocolate melting is your oven.

It works for all types of chocolate (white, milk, dark, semi-sweet, bittersweet, and unsweetened) and while it may take a little more time than the other methods, melting chocolate in the oven requires almost no focus other than stirring a few times until it is ready.

The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

Heat the chocolate in a double boiler over low heat. Stir constantly with a wooden spoon, removing the pan from the heat when the chocolate begins to melt. Add some unmelted chocolate to the heated chocolate, attach a candy thermometer to the double boiler and let the chocolate cool to 80 degrees Fahrenheit.