#@%* White Chocolate
- Candy Aug 16, 2014 08:40 AM
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!
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
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
I remember hearing sometime in my life that white chocolate in particular is melted easiest in a microwave.