Semi-sweet white chocolates are real chocolate though they are radically different in appearance from other types of chocolate. It comprises milk solids, cocoa butter, vanilla, sugar, and other thickeners like soy lecithin.
However, unlike milk or dark chocolate, white chocolates don’t contain cocoa solids, which don’t have the dark tint and similar taste to the prior two.
White chocolate is used in many ways. You can use melted white chocolate:
- Over the top of confections or fresh fruits,
- As a strawberries dip
- To drizzle over biscotti
- To add it to whipped cream and make a mousse, or
- To write with it on a cake.
So, the use of melted white chocolate is as many as you can think of as white chocolate is loved worldwide. But melting white chocolate is trickier than melting dark or milk chocolate because it has a low melting point and is highly likely to overheat.
White chocolate burns at 110° F, while darker forms of chocolate only melt at 115° F. While melting chocolate, this gap of these few degrees has a great impact.
If white chocolate overheats and burns, it becomes grainy and lumpy, and you cannot possibly salvage anything from it. So you’ll need to get things done on the first try.
Let me share the 2 best methods to melt white chocolate like a pro.
2 Methods to Melt White Chocolate
Method 1: Using The Double Boiler
Double-boiler is the best way to melt white chocolate and is the most commonly used method. Because white chocolate has a very low melting point and using a double boiler method lets you have great control over the temperature.
Follow the below steps to melt your white chocolate properly.
Step 1: If you are using white chocolate bars or wafers, finely chop the white chocolate into even pieces using a sharp kitchen knife. You can also use a box grater to shred your white chocolate or your hands to break the chocolate into desired pieces.
Skip this step if you are working with white chocolate chips, as they are already small enough
Step 2: Fill the bottom half of your double-boiler with 1 inch of water to boil. Heat the water until it boils over medium-high heat.
Remember: Keep plenty of room between the bottom of the double boiler’s top half and the surface of the water so that even if the water starts to boil, it doesn’t reach the top portion of the double boiler.
Check: To see if the water level is correct, place the top portion of the double-boiler when the water starts to boil. After about 30 seconds, remove the top half to check for moisture. If water has splattered on it, throw away some water to reduce the level of it and try again.
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Trick: You can do something similar with a small metal bowl and a simple medium-sized saucepan if you don’t have a double boiler. If you can, use a bowl with a lip that can fit over the side of the saucepan so that the bowl itself fits into the saucepan.
Step 3: Put the chopped white chocolate in the top half of the double-boiler and place the top portion above the water. Keep stirring until the white chocolate melts.
- Remove the white chocolate from the heat once most of it has melted. Still, a few lumps remain to prevent the chocolate from overheating. Continue swirling after removing chocolate from the heat to melt any remaining lumps.
- If the remaining lumps of white chocolate don’t melt after being removed from the heat, place it again on the top part of the double-boiler for another 30 to 60 seconds to heat and melt the chocolate.
- To stir, use metal spoons and keep them dry throughout the melting process.
- Don’t use any liquid to melt the white chocolate. The chocolate gets tightened up and becomes lumpy when exposed to liquid.
- Don’t use plastic or wooden spoons as they don’t retain the moisture well.
- Do not cover the double-boiler as the chocolate melts since condensation will build on the lid. It can ruin the melted chocolate.
Trick : If you need to add a liquid such as food coloring or extract, adding them to the white chocolate before melting is the best way to do it. Because this will keep the chocolate and liquid at the same temperature, reducing the risk of white chocolate seizing.
Step 4: If the white chocolate becomes lumpy and seized, re-emulsify to save it. First, remove the white chocolate from the heat and add a little shortening or butter.
To avoid overdoing it, stir in 1tsp of butter or shortening to the lumpy chocolate at a time. For 6 oz white chocolate, you will probably need 1 Tbsp of butter or shortening.
Alternative: Instead of butter or shortening, you can use warm cream, warm milk, or flavorless vegetable oil.
Make sure to add those liquids only when they are as warm as the temperature of the white chocolate. Otherwise, re-emulsification is highly likely to turn into a disaster.
Ideas: You can combine re-emulsified white chocolate with other ingredients and make frostings, sauces, and batters.
It shouldn’t be used on its own for making decorations or coating candies as the texture and shine are different. However, you might be able to drizzle it over cookies on its own.
Method 2: Using a Microwave
Using a Microwave to melt white chocolate is not a recommended method. Because in the microwave, it is difficult to monitor the temperature. As I have already mentioned, White chocolate burns at about 110 degrees Fahrenheit. It can easily burn in the microwave if you don’t watch it closely.
However, following the instructions, you can melt the white chocolate using a microwave.
Step 1: Using a sharp kitchen knife, chop the white chocolate bars or wafers into fine pieces. You can also use a box grater to shred your large chunks of white chocolate or your hands to break them into small pieces.
However, you can melt white chocolate chips as they are without chopping or breaking them into pieces.
Step 2: Reduce the microwave’s power to medium or 50 percent. Leaving the microwave on maximum power will quickly overheat white chocolate, resulting in a gritty, lumpy mess. So the chocolate doesn’t get too hot too quickly.
Step 3: Place the white chocolate into the microwave using a microwave-safe container and warm it for 30 seconds. Avoid covering the bowl as it will generate condensation.
After 30 seconds, take out the chocolate from the microwave and stir it. It will continue to melt from its heat.
Note : If it seems the chocolate hasn’t melted properly and you are thinking of microwaving it again, check the temperature of the white chocolate beforehand. Because the chocolate will keep its shape if it isn’t stirred, simply glancing at it won’t tell you how hot it is.
Step 4: If the white chocolate still doesn’t melt after a minute or so of stirring, microwave it at 50 percent power in 30-second intervals. To be safe, you can also microwave it in 15-second intervals.
Remember: In between intervals, stir the white chocolate to let it melt outside the microwave.
Step 5: If necessary, restore the chocolate. A white chocolate that has solidified and becomes lumpy or gritty may be salvaged by adding butter or shortening.
For more information, check step 4 of the double-boiler method.
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If you be careful and follow the above instructions step by step, you will be able to melt the white chocolate on the first go. So, don’t hurry. Just relax and melt your white chocolate like a boss. To get the best result, go for the double-boiler method.