Many people say white chocolate cannot be even called chocolate, but almost everyone enjoys its taste. Still, when it comes to melting these treat recipes, many are confused about how to melt white chocolate? Is it better to melt it in a microwave or a pan? Why doesn’t it melt in the desired texture, similar to a thick syrup, but it turns grainy or seized? Let’s see how to melt white chocolate to the perfect consistency for your desserts.
White chocolate is a product of chocolate, so it cannot be officially called chocolate. It has a pale yellow color, similar to ivory. It’s made in a completely different way than dark and milk chocolate. Dark one should have at least 35% cocoa, and its content can reach up to 99%.
The process of making white chocolate involves the use of cocoa butter (the most expensive cocoa bean extract), which is mixed with other ingredients, such as sugar, milk, and vanilla. Unlike other types of chocolate, white does not contain almost any cocoa, so in many countries, it is not considered chocolate. As a rule, white chocolate should contain at least 20% cocoa butter, 14% dairy substances, and at most 55% sugar.
The melting point of cocoa butter is high enough for the chocolate to be solid at room temperature. The sweet and refined aroma of white chocolate goes well with the other ingredients during baking.
White chocolate is an important part of baking. Although not as well known as black, it is used in almost the same way in making sweet temptations. In most cases, it’s used melted. You can melt it in the microwave or in a pan, but, of course, you should be careful, because white chocolate has a lower melting point and it melts much faster than milk or dark chocolate.
White chocolate is sensitive to heat because it contains less cocoa butter than other types of chocolate.
- 1 Should you chop white chocolate before melting?
- 2 Should you stir white chocolate when melting?
- 3 What is the easiest way to melt white chocolate?
- 4 How to melt white chocolate in the microwave?
- 5 How to melt white chocolate in a double broiler?
- 6 How to melt white chocolate in a pan?
- 7 Can you add milk when melting chocolate?
- 8 Does white chocolate melt faster?
- 9 What temperature does white chocolate melt?
- 10 How do you melt white chocolate so it doesn’t burn?
- 11 How do you fix the white chocolate that has been seized?
- 12 Why is my melted white chocolate thick?
- 13 How do you make white chocolate runny?
- 14 Can you remelt white chocolate?
- 15 How do you melt white chocolate melts?
- 16 How do you melt white chocolate chips?
- 17 What kind of white chocolate is good for melting?
- 18 Why does my white chocolate not melt?
Should you chop white chocolate before melting?
Yes, chopping is required if you have the whole bar and not white chocolate chips, so your chocolate even. If pieces of white chocolate are smaller (and approximately the same size) that guarantees even melting and the nice texture of melted dip.
Should you stir white chocolate when melting?
Stirring white chocolate while it melts is required and necessary! If you don’t stir the chocolate while it melts it won’t be smooth, but lumpy and uneven.
What is the easiest way to melt white chocolate?
Melting white chocolate in the microwave is the easiest way. You can use both – white chocolate bars or white chocolate chips. Melted in the microwave white chocolate chips won’t clump or burn, and that’s a usual problem with this baking ingredient.
Although melting white chocolate in the microwave is the easiest way, there are other methods that can give pretty successful results. White chocolate can be melted with the double boiler, in a pan on the stove, in a slow cooker, in hot milk (or cream, optionally), or in melted butter (or shortening).
Each of these methods has its advantages. If you don’t have a microwave, we would recommend trying one of them.
How to melt white chocolate in the microwave?
You’ll need a microwave (obviously), microwave-safe bowl, and spatula or a whisk. When choosing a microwave-safe bowl make sure it has a safety label on the backside. The microwave-safe bowl can be made out of glass, silicone, or ceramics, but never choose a plastic bowl, since microwaved plastic can leach chemicals into food.
Pour white chocolate chips into a bowl. Put the chocolate in a microwave and heat on 50% power, uncovered, for one minute. Maybe you’ll need additional 15-second intervals.
Take out the heatproof bowl and stir the chocolate with a spatula. If there are unmelted white chocolate chips put the bowl back to the microwave and heat in 15-second intervals, again in 50% power. Repeat 15-second intervals as many times as needed until 85% of white chocolate is melted.
If any chocolate chips stayed unmelted, they will melt from residual heat, just keep string until all chocolate chips are melted and smooth.
How to melt white chocolate in a double broiler?
For the double boiler method, you’ll need a double broiler or DIY double boiler. The double boiler is made out of two stacked pots. In a larger pot, you pour water, which is boiling. The smaller pot is nestled into the large one and that’s where you put white chocolate chips. Steam from water from a larger pot will warm and melt chocolate in a smaller pot. This method uses indirect heat to melt the chocolate.
DIY double boiler is easy to make – just take a bigger pot and glass or metal bowl that can nest in the pot. Pour water into the pot, pour white chocolate chips into the bowl, and stir until melted in your DIY double boiler.
Using a double boiler method is simple and it will melt the smooth white chocolate without lumps, but it requires your presence all the time. You cannot leave steaming pots and walk away.
How to melt white chocolate in a pan?
If you decide to heat the chocolate in a saucepan, you’ll have to keep your eyes on it, since it could easily burn. Turn the burner on to the smallest (or medium) power possible. Bigger power will cause burning. Pour white chocolate chips into the pan and put the pan on the burner to warm up. Stir with a spatula all the time and remove the pan from a burner when 85-90% of chocolate is melted. That way it won’t have lumps and it’ll be perfectly melted.
You can always thin chocolate if needed by adding a bit of coconut oil, shortening, or butter.
Can you add milk when melting chocolate?
Yes, as well as you can add hot water, you can add milk, melted butter, or cream, when melting chocolate. Just be careful, never add cold liquid to melted chocolate, and don’t forget to stir after every teaspoon added. Cold liquid could cause seizing and your white chocolate will end up grainy.
Does white chocolate melt faster?
Yes, white chocolate, as well as milk and sea salt chocolate, contains smaller amounts of cocoa than dark chocolates. That’s the reason it has a lower melting point. Chocolates that contain a lot of cocoa melt slower, since cocoa takes more time to melt. That’s also the reason white chocolate often burns when melted.
What temperature does white chocolate melt?
Different kinds of chocolate have different melting points:
|Type of chocolate||Melting temperature||Temping temperature|
|White chocolate||104 – 115°F (40 – 46°C)||87°F (30.5°C)|
|Milk chocolate||104 – 115°F (40 – 46°C)||87°F (30.5°C)|
|Dark chocolate||113 – 120°F (45 – 48°C)||86 – 90°F (29 – 32°C)|
How do you melt white chocolate so it doesn’t burn?
White chocolate should be melted gradually so it doesn’t burn. You can use the microwave method we described – it is the safest method for melting white chocolate. Just turn on the microwave on 50% and do not cover the bowl. The method with boiling water is also successful, just keep stirring the chocolate and do not lose it from sight.
How do you fix the white chocolate that has been seized?
Seized white chocolate is easy to fix. Just add boiling water, but be careful – add one teaspoon boiling water at a time, so that the chocolate doesn’t become runny. Stir vigorously after every teaspoon of water, until your white chocolate has desired consistency.
Why is my melted white chocolate thick?
White chocolate melts gradually and its ingredients disperse evenly, but if there is only a small amount of fluid, white chocolate could become thick, lumpy, and seized. To avoid thickening of your white chocolate, follow the recipe rules:
If a recipe calls for no liquid, by all means, avoid adding any kind of liquid. If the recipe calls for adding liquid (melted butter for example), melt the white chocolate with butter, so they can bind better.
How do you make white chocolate runny?
Melt the white chocolate with the addition of little vegetable oil. Vegetable oil will keep melted chocolate runny and it will prevent its thickening. It can also fix overheated white chocolate. With the runny product, you can easily make a chocolaty dip or any other tasty treat.
Can you remelt white chocolate?
Re-melting of any kind of chocolate is not recommendable, but still, if your chocolate seize, you can add teaspoons of hot water (don’t forget about stirring) until you get the right consistency. Don’t heat white chocolate in the microwave twice.
How do you melt white chocolate melts?
White chocolate melts may have the consistency of chocolate, but they are mostly made out of vegetable oil and sugar and they do not contain cocoa butter. Still melting melts is easy – just use a double boiler method we described above and melt them in a bowl above hot water.
How do you melt white chocolate chips?
Melting white chocolate chips is easier than melting the whole chocolate bar, which you have to chop first. You can melt white chocolate chips successfully with any method of those six and there are smaller chances that the final product will be lumpy.
What kind of white chocolate is good for melting?
Actually, white chocolate melts are best to use in recipes that demand melting. Melts aren’t necessarily 100% chocolate, but they are really similar to a real thing. They can be easily melted, without burning or seizing. Heating them is piece of cake and soon you’ll have liquid of perfect consistency for your favorite desserts.
Why does my white chocolate not melt?
Melting white chocolate requires some practice. Since it’s not real chocolate, but a mixture of sugar, milk, cocoa butter, vanilla and fat, it has a lower melting point than similar products. You cannot melt white chocolate chips the same way you would do with dark chocolate products. Your stove should be set to medium and you should be stirring saucepan with white chocolate all the time while it melts. Also, you cannot lose it from sight, because burning could happen before you know it.
Just take your time and melt white chocolate gradually and slowly. You’ll get perfectly smooth consistency.