White chocolate is more difficult to melt than dark or milk chocolate because it has a lower melting point. As a result, it overheats quickly and in such circumstances it becomes difficult, if not impossible, to recover. The advice is to melt it in a bain-marie, but if necessary you can also use the microwave oven.
Steps
Method 1 of 2: Melt the White Chocolate in a Bain Marie
Step 1. Cut the white chocolate into small pieces
Take a sharp knife and cut it into small even pieces, about 1 cm high.
- If you prefer, you can crush it with your hands or cut it into flakes with a grater.
- If you intend to use white chocolate chips, you can melt them whole and this step becomes superfluous. Only the chocolate bars or tablets need to be crushed before melting.
Step 2. Prepare the pots for melting the chocolate in a double boiler
Pour 2-3 cm of water into the bottom of the tallest pot. Heat the water over medium heat until it starts to boil.
- Note that cooking in a double boiler is the most appropriate for melting white chocolate as it melts at a very low temperature (around 44 ° C). This method is the one that guarantees the greatest chance of success because it ensures good temperature control.
- The bottom of the lowest pan, in which you will be melting the chocolate, must be a long way from the surface of the water. Make sure the water can't come into contact with the top pot even while it's boiling.
- Check if the water level is correct by placing the empty pot on the highest one after the water has started to boil. After about thirty seconds, lift it up to check if it is wet underneath. If necessary, throw some water away and then try again.
- If you don't have a special saucepan for cooking in a double boiler, you can use a normal one and a metal tureen. Choose a medium-sized pot and a tureen that you can place on top of it stably. If possible, use a bowl with a protruding edge so that it doesn't risk slipping into the pot below. Make sure the bottom of the bowl does not come into contact with the bottom of the pot or the surface of the water.
Step 3. Melt the white chocolate using the heat rising from the boiling water
Reduce the heat to low, pour the chopped chocolate into the top pot (or tureen) and place it on the pot with the water. Keep stirring until all the chocolate has melted.
- When most of the chocolate has melted and there are only a few whole pieces left, move the top pot away from the heat. Keep stirring, the chocolate will continue to melt due to residual heat, but it won't overheat.
- When the chocolate overheats, it becomes a dry and grainy mass, unfortunately impossible to recover.
- If stirring fails to melt the last remaining pieces of chocolate, return the pot over the boiling water for 30-60 seconds.
- It is important that the chocolate does not come into contact with water as it melts. Even a single drop of liquid could make it dry and grainy. Also try to protect it from the steam that comes from the boiling water in the lower pot. Also make sure the spoon you use to stir remains permanently dry. It is advisable to use a metal spoon rather than a wooden or plastic one, as it tends to retain less moisture.
- Do not cover the pot containing the chocolate to prevent steam from accumulating under the lid. If drops of condensation fall on white chocolate, they could render it unusable.
- If your recipe calls for adding a liquid ingredient to white chocolate, such as an extract or food coloring, it's best to pour it into the pot before you start melting it. If the temperature of the liquid and the chocolate rises at the same pace, the risk of the chocolate spoiling is minimal.
Step 4. Emulsify the white chocolate again if needed
If the white chocolate becomes dry and grainy, you may be able to save the day by adding a small amount of butter or vegetable fat.
- Remove the chocolate from the heat before making this attempt.
- Add butter or vegetable fat to the grainy mass, in a dose of one teaspoon (5 g) at a time to avoid overdoing the quantities. Generally speaking, you will need about one tablespoon (15g) of fat for every 170g of white chocolate.
- In addition to butter and vegetable fat, you can try using a flavorless oil, cream, or warm milk. Whatever the liquid, before adding it, it is important to heat it until it reaches the same temperature as white chocolate. Using a cold liquid will make the problem worse.
- If you have managed to recover the chocolate using one of the liquids indicated, you can use it as an ingredient in a cream, a dough or a glaze. Unfortunately, you would find it hard to use it on its own as a topping or decoration of a cake, as the texture and shine will have changed. You may be able to use it on your own by pouring it flush over the cookies to decorate them.
Method 2 of 2: Melt the White Chocolate in the Microwave
Step 1. Cut the white chocolate into small pieces
Take a sharp knife and cut it into small even pieces about 1 cm high.
- If you intend to use white chocolate chips, this step is superfluous; you can blend them whole. Only the chocolate bars or tablets need to be crushed before they can be melted.
- If you prefer, you can crush the white chocolate with your hands or cut it into flakes with a grater.
Step 2. Adjust the microwave power
In order not to risk overheating the chocolate, it is best to set the microwave oven on medium power.
- Reducing the microwave power will prevent the chocolate from overheating too quickly. Using the oven at full capacity you risk that the chocolate overheats in no time, turning into a dry and grainy mass.
- Note that this is definitely not the most appropriate method for melting white chocolate. The best technique is certainly that of the bain-marie. Using the microwave it is much more difficult to monitor the temperature of the chocolate. When it reaches 44 ° C, the white chocolate burns and a minimal distraction is enough to ruin it in the microwave.
Step 3. Heat the white chocolate in the microwave for 30 seconds
Place it in a microwave-safe bowl and heat it for 30 seconds, then take it out of the oven to mix.
- The chocolate will continue to melt for a few seconds even after you take it out of the oven. Stir to spread the residual heat.
- Do not cover the bowl to prevent condensation from forming. If it falls into the chocolate, it could ruin it.
- Even if it doesn't seem melted, it's important to check the temperature of the chocolate before heating it further. Chocolate will hold its shape if you don't mix it, so appearance is not a good indicator of its status.
- As a general rule, white chocolate shouldn't be hotter than the inside of your lower lip. To estimate the temperature, you can touch it with clean hands and compare the heat to that of your lip.
Step 4. Continue heating it at 30 second intervals as needed
If the chocolate has not melted completely after mixing it for about a minute, you can heat it in the microwave for another 30 seconds, without increasing the power.
- Heat and mix the chocolate every 30 seconds. Each time, remove it from the oven and stir it to help it melt.
- The number of times you will need to heat and mix the chocolate depends on the quantities. If it is little, it will merge very quickly, otherwise you will have to have a little more patience.
- If you don't want to take any chances, you can warm it up at intervals of 15 seconds instead of 30.
Step 5. Try to recover the chocolate if something goes wrong
If the white chocolate becomes hard and grainy, you can try to save the day by adding a small amount of butter or vegetable fat.
- Use about 1 tablespoon (15 g) of butter or vegetable fat for every 170 g of white chocolate. As a precaution, add them in the measure of one teaspoon (5 g) at a time and mix between each addition.
- In addition to butter and vegetable fat, you can try using a flavorless oil, cream, or warm milk. Whatever the liquid, before adding it, it is important to heat it until it reaches the same temperature as white chocolate. Using a cold liquid will make the problem worse.
- Even if you manage to recover the chocolate, chances are you will be able to make limited use of it. It is generally best to avoid using it on its own as a cover or to create elaborate decorations. However, it is still suitable for filling or decorating cookies or for making cream, dough or icing.
