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?
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Dipping with white chocolate
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Dipping with white chocolate
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Dipping with white chocolate
