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May 8, 2010 04:12 PM

White chocolate

I'm not a huge fan of white chocolate, but after trying Martha Stewart's double chocolate coconut cookies, I have an unused bag of white chocolate chips. Any suggestions for recipes that require white chocolate, but the white chocolate is not the main essential ingredient.


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  1. I prefer white chocolate to dark, and use it in my oatmeal cookies, along with dried cherries.

    You can sub them for dark chips in double chocolate chip cookies (the kind with chips folded into a chocolate cookie dough), or add them to brownies or blondies.

    1. Melt it gently, add a bit of vegetable oil, stir and drizzle on any sort of chocolate cookies, spice cookies or gingersnaps, brownies; dip strawberries in dark chocolate and drizzle with white, or drizzle on homemade caramel popcorn.

      1 Reply
      1. re: bushwickgirl

        For part of my Christmas packages, I drizzled white and dark chocolate on large, thick pretzels, and boy was it a hit. I still have folks asking me for more. Super easy, and very tasty.

      2. Well white chocolate is just cocoa butter and milk powder and maybe an emulsifier. If you like milk chocolate, you could melt it together with some dark chocolate and have milk chocolate.

        You could dip biscotti or other cookies into melted white chocolate.

        I make a peanut butter white chocolate truffle by melting a pound of white chocolate and a cup of warm cream mix well.

        Add a cup of creamy peanut butter. try not to overwork or the grease will separate from the peanut butter. This why you can't use old fashioned hand made peanut butter either. Get the jar of Jif out.

        When this mixture hardens, scoop out and form balls. Let set in refrigerator.. I usually dip mine in chocolate but it requires a special tempering machine or a lot of time and skill.

        You could roll yours in crushed nuts or coconut or even cocoa.

        You could also pour that white chocolate peanut butter genache over a sheet cookie and cut into bars. You could even pour it into a pie shell and refrigerate....boy that would be rich!!.

        1 Reply
        1. re: tonka11_99

          Melting the chocolate...sounds like a wonderful idea =) I am planning on making brownie cookies soon, so I will definitely try using it as a dip.

          Yea most recipes I'm running into are very unoriginal white chocolate chip cookies but I still love my regular dark chocolate too much! So using the white chocolate as a dip for one of my many dark chocolate cookies sounds like a good idea!

        2. Chips generally have extra ingredients to limit how much they will melt, so some of these suggestions may not work. There will also be a difference if you have white "baking" chips (that's most often the case if they are from the supermarket), which have no cocoa butter. Real white chocolate chips don't melt easily either, but more than the white baking chips, if memory serves.

          1 Reply
          1. re: greygarious

            They are Ghirardelli classic white baking chips but they do have cocoa butter. I'll give it a try tomorrow and if they don't melt easily then I guess chips are not ideal.

            Although I have melted semi-sweet chocolate chips in place of chocolate chunks and the end result was fine.

          2. White "chocolate" contain additives (milk solids, etc.) it is best to melt it VERY gently over very low heat for a lengthy period of time. You'll have better luck using a double boiler with water that is heated to a simmer BUT DON"T LET THE PART OF THE DOUBLE BOILER THAT HOLDS THE CHOCOLATE BITS CONTACT THE SIMMERING WATER.
            Chocolate of any variety always melts better when broken up into very small bits.

            2 Replies
            1. re: todao

              I usually don't use a double boiler but I am careful. I put them in the microwave for 30 seconds at a time on 50-60% power. It will take a few times but they will melt. keep shaking the bowl to see if they are melting because it will look like they aren't but when you shake the bowl they will jiggle. when that happens you stir them with a spoon.

              The moisture is one of the reasons I don't use a double boiler. If you even get a drop of water into the chocolate it is ruined. It will seize up but still not harden.

              1. re: tonka11_99

                I agree that the microwave is a great tool for melting virtually any variety of "chocolate". I usually avoid recommending that method only because there are so many different microwave ovens with so many different power output variables that it's difficult to be successful without a bit of practice with the appliance being used.