You’ve got dark chocolate down pat. But that pesky white chocolate…why doesn’t it ever melt as effortlessly?
White chocolate can be very temperamental. If you’ve tried to melt it on numerous occasions, I’m sure you’ve found that sometimes it works, and sometimes it turns into a thick, gloppy, unusable mess. It’s hard to melt white chocolate over a double boiler because you have less control over the temperature. So, we turn to the microwave. I learned this method from Batter and Dough and it works perfectly every time:
The photo above was taken after six 15-second intervals. It looks like nothing has happened, right? Hold tight, it’s almost there.
This is after 8 intervals.
This is after nine 15-second intervals. I think we’re there…we just need some vigorous stirring…
And we’re done! Smooth, silky, creamy white chocolate. Perfectly melted. Every time. Note that every microwave is different and yours can take less or more time.
Does brand matter? It may. This chocolate is Schmerling’s Choco Blanc but I’ve also had success with Elite’s white chocolate and Alprose. Camille Bloch should also work fine.
Great idea! Happens to be I have had great experience using parve and milchig white chocolate that I bought from a lady that sells quality baking ingredients for really cheap
Just tried this today and worked amazingly! Thank you!
Great, so happy!
Tried this last night. Worked beautifully!
Can I use white chocolate chips?
What do I do if I don’t have a microwave?
Hi I sometimes place the broken up chocolate pieces in a good quality sealed zip lock bag.
Then pour some hot water from the percolator into a container.
Place the zip lock bag into the water.
The water shouldn’t be too hot I.e. from a kettle or it’ll melt the plastic bag.
Be sure that the chocolate never becomes wet.
This isn’t the best solution but I’ve done it many times with success when I didn’t have a microwave.