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#@%* White Chocolate

I am giving up on any recipe that calls for white chocolate to be melted. I am making Pistachio Coins. A pistachio cookie with a thumb print in the dough and after baking and cooling the thumb print gets filled with chopped sour cherries and chopped pistachios. I measured out the butter and white chocolate. Put both in a small heavy saucepan on my induction burner on the lowest setting. The butter melted but the chocolate resisted. I upped the heat a bit and with stirring with a whisk I finally got it melted and and blended. After filling a dozen cookies and topping with the nuts and fruit the damned chocolate seized. I've got enough cookies for this evening's dessert. The other 3 dozen are going to get regular chocolate. Never again!

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  1. Maybe if the w. chocolate was grated and melted in a double boiler? Is this http://www.epicurious.com/recipes/foo... the recipe?
    Regardless, the cookies sound perfect for Christmas.

    1 Reply
    1. re: blue room

      Yup that is the recipe. A waste of top quality white chocolate. I also thought it would be good for Christmas

    2. Is the white chocolate pure white or more ivory? The pure white 'chocolate' has more fillers and pretty low quality. It's pretty bad regarding taste and texture. I find if you use the ivory ones, they have a nice flavour, lovely texture, and easier to work with. For a compromise, you can consider the new Varlhona Dulcey chocolate. It's a blond lovely chocolate

      3 Replies
      1. re: Nevy

        This is the first I've heard of Dulcey chocolate -- a
        sweet maybe for Holiday baking this year.

        1. re: Nevy

          Agreed, the Dulcey is super delicious, especially with a pinch of salt. Valrhona also makes Opalys, which is a less sweet, more opaque white chocolate, and Callebaut has a less sweet white as well, but I don't recall the name.

          1. re: Nevy

            No, it was Lindt white chocolate and very creamy.

          2. White Chocolate is really touchy you can not heat above 85F/29C!.I have had the most success by:
            Using very high quality Chocolate
            Chopping very finely before melting
            Over hot Water(not simmering) not really stirring till it is almost completely melted.
            I would think if you are doing it with Butter to, melt the Butter first then after confirming that the Butter is not too hot adding your finely chopped Chocolate and allow to sit till chocolate is almost completely melted.
            Hope that helps, White Chocolate is a Pain in the Ass

            4 Replies
            1. re: chefj

              Not true. When tempering white chocolate, you still need to heat it to 120F to melt all the cocoa butter. Working temp for tempered white is 85-87F.

              1. re: babette feasts

                Corrected but still very hard to achieve on direct heat or over Steam.
                Though Valrhona states 113-122 F for Melting White Chocolate so your 120 is higher than needed

                1. re: chefj

                  I temper white chocolate over steam routinely. You do have to not let it get super hot, but I still prefer a bain marie to direct heat. I always forget about the microwave, but that works too, as long as you stir frequently.

                  1. re: babette feasts

                    I did not say impossible, just touchy. I find that folks often over do it in the Microwave as well as "Simmering" Water. Just over hot Water with a bit more time is a much safer way to achieve the same result.

            2. I've found that I can't melt white chocolate without a seized up mess. Now I just use white bark when I want to dip.:(

              1 Reply
              1. re: mariars

                You're talking about this:

                Sugar (Sugar, Cornstarch), Partially Hydrogenated Palm Kernel Oil, Whey Powder, Soy Lecithin (An Emulsifier) And Artificial Flavor. Contains Soy And Milk Products.

                This thread is about this:

                100% pure cocoa butter, milk powder, sugar, pure Bourbon vanilla.

              2. I remember hearing sometime in my life that white chocolate in particular is melted easiest in a microwave.