Grrrrrrrrrrrrr White Chocolate

Sugar Work By debster Updated 6 Nov 2006 , 2:54am by debster

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debster Posted 5 Nov 2006 , 4:15am
post #1 of 9

Why is my white chocolate always staying thick while the milk chocolate does fine? I tried that paramount cyrstals and they work fine with the milk chocolate but the white doesn't want to thin any it stays THICK.........Help

8 replies
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playingwithsugar Posted 5 Nov 2006 , 4:21am
post #2 of 9

White chocolate has a lower melting point than milk or dark chocolate, around 5-10 degrees lower, depending on the brand.

White chocolate is highly sensitive to temperature, and will sieze or burn easily when overheated. That is what is happening to you. If you must work with the two colors at the same time, you will have to warm them separately, at different temperatures.

Theresa icon_smile.gif

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debster Posted 5 Nov 2006 , 4:28am
post #3 of 9

Ok thanks I have them in two different double boilers at the same time but how do you tell the temp on them? A thermometor, and what temp are they to be? Thanks again.

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Fascination Posted 5 Nov 2006 , 4:53am
post #4 of 9

hello
from my experience:

the water in the bottom pot should not touch the base of the top pan.
Let the water get hot, not boiling; turn the heat to the lowest setting for your burner. Place the white chocolate in the top pot, put the top pot in place.
Do not increase the heat; give it about 10 minutes, the chocolate will still look whole; stir gently ... continue till smooth.
If the chocolate starts to get thick, remove from the heat & add a few drops of a light vegetable oil. Stir gently, this should smooth it out, unless it COOKED instead of melted.. (if it has changed color to a light caramel, it's too late to save)
Hope this helps.
ciao

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jarjam1026 Posted 5 Nov 2006 , 4:59am
post #5 of 9

I have added 1/2 teaspoon of veg. oil but that is when i use the almond bark. hope it helps

Julie

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debster Posted 5 Nov 2006 , 1:03pm
post #6 of 9

Thanks ladies, I think my water may be too high, never thought of that duh? Thanks again. I'll try it this week.

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SugarCreations Posted 5 Nov 2006 , 8:28pm
post #7 of 9

Get your water to hot not boiling turn off heat add your chocolate and stir until it melts. You can even remove it from the heat after it gets hot the chocolate will melt nicely.

Rgds

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candyladyhelen Posted 6 Nov 2006 , 1:49am
post #8 of 9

I use an electric fry pan with water in the bottom, then glass bowls & smaller juice type glasses for my individual colored chocolate. Very low setting.

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debster Posted 6 Nov 2006 , 2:54am
post #9 of 9

Thanks all will try this week.................................

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