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
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
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.
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
I have added 1/2 teaspoon of veg. oil but that is when i use the almond bark. hope it helps
Julie
Thanks ladies, I think my water may be too high, never thought of that duh? Thanks again. I'll try it this week.
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
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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