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Also, *white* chocolate is even more tempermental when melting. The hotter
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.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 29410. How come my white chocolate is not pourable? - oli - 1:30pm on 02/05/17 (11)
- Add some oil to it oli- that should help - CathyZ from Kauai - 3:07pm on 02/05/17
- I usually do that, but I like to follow a recipe exactly without modifying. [NT] - oli - 3:52pm on 02/05/17
- Ah. Sorry. I thought you were looking for a way to fix it. [NT] - CathyZ from Kauai - 6:09pm on 02/05/17
- Did you use chips or melting chocolate? Chips are more difficult to melt without - LisainLA - 12:08am on 02/06/17
- I used chips, they melted just fine, but it is obvious it needs thinning to flow. [NT] - oli - 10:51am on 02/06/17
- Chips have paraffin in them to keep them being ''chips"--they don't really melt--maybe "soffen". [NT] - Charley - 12:00pm on 02/06/17
- I'm not much of a baker but I did Google your issue and found lots of answers, one was adding cream - KarenNoCA - 7:04pm on 02/05/17
- Don't add *cold* liquid to chocolate that is hot. It will seize immediately. Heat [LINK] - MarilynFL - 7:23am on 02/06/17
- I wouldn't recommend chips. They are designed not to melt easily. Most stores [LINK] - MarilynFL - 7:17am on 02/06/17
- Also, *white* chocolate is even more tempermental when melting. The hotter - MarilynFL - 7:19am on 02/06/17
- Thanks for all the suggestions. [NT] - oli - 10:54am on 02/06/17