White chocolate is useful in a number of different situations. If you have a sweet tooth, white chocolate can help you take your baked delights to the next level by enabling you to incorporate newer flavors into the mix. Here are some of the techniques you can use to melt white chocolate:
Using a Double Boiler
- The first step is to chop up your white chocolate. Make it as fine as you can but don’t turn it into a powder otherwise, it will become inconsistent.
- Use a double boiler to heat up some water. Make sure you use no more than medium heat because you don’t want your water boiling too hot. Bring it up to a boil and then you will be ready to implement the next step. Any simple metal bowl can work if you don’t have this particular item.
- Once the water has started to bowl, just place the chunks and pieces of white chocolate into the top portion of your boiler or a glass bowl if you don’t have a boiler and are using a saucepan.
- An optional step would be to add some butter to the mix if your chocolate ends up becoming lumpy. This would emulsify the chocolate mix that you are creating and allow you to have a much silkier texture with the mix overall. The main benefit of this is that it would make your baked goods so much more delicious.
Using a Microwave
- This step is the same as before. Chopping the chocolate up can help make for a much more even melt that would probably not require that much emulsification as long as you follow all of the other steps as accurately as possible.
- Make sure that you are not heating your white chocolate with the microwave at the maximum power setting. This would make the outside melt while the inside stays cool. Instead, heat your chocolate up with the microwave at fifty percent power. This would ensure a smoother and more consistent melt overall.
- Heat the chocolate up for no more than thirty seconds and then mix it together. Be careful not to heat it for more than 30 seconds because it might get burnt. When you heat it up, it will continue staying warm enough to melt while you mix it.
- A good tip to make sure your chocolate is at the right temperature is to compare it to the temperature of the inside of your bottom lip.
- Add about a tablespoon of butter for every six ounces of chocolate that you are making. After a little while, the chocolate is going to become nice and smooth, and it would be ready for you to coat your favorite cakes with it in no time.
There you have it! That’s just how easy melting white chocolate actually is. All you need to do is follow the instructions, and you would be good to go.