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Also, *white* chocolate is even more tempermental when melting. The hotter

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Joined: Dec 12, 2005


Posted to Thread #29410 at 7:19 am on Feb 6, 2017

the ingredient gets, the more solid it gets...until it crumbles.
[written from valid experience].

If using a microwave, use a lower power rating, use 30 second limits, stirring in-between to distribute the heat and finally, use a HEAVY microwaveable plastic (like old Tupperware). Glass or thin plastic will transfer too much heat. Again, spoken from experience.

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~Oscar Wilde

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