So, do you want to learn some tips for melting-white-chocolate?

White chocolate is very simple to eat but, melting-white-chocolate can be a nightmare if you don't know some important information first.

When choosing to cook with white chocolate it is very important to use the best that you can afford. When looking for a good, luxury white chocolate, be sure to read the labels and choose one that contains no vegetable fat.

White Chocolate Ingredients.

Sugar, cocoa butter, dry milk solids, and flavorings compose white chocolate. White chocolate is more expensive to produce because it contains more of the costly cocoa butter. I like to call white chocolate "white gold".

Due to the high amount of cocoa butter and butter fats contained in the milk fats, white chocolate is extremely heat sensitive. You must be extremely careful when melting-white-chocolate because the fats all melt at different temperatures. Cocoa butter melts at a higher temperature, while butter fats from your milk solids melt at a lower temperature. Also, milk proteins are heat sensitive and will clump if overheated.

Do not let this be a discourager to you! Remember, practice makes perfect. And besides, you have got me to help! I will guide you along the path to help you achieve perfect "white gold" in all of your recipes.

Melting-white-chocolate in a double boiler.

There are two enemies when it comes to melting-white-chocolate. They are heat and moisture. One of the safest ways to melt white chocolate is by using a double-boiler. If you do not have a double boiler, you may use a heat resistant bowl that will sit (safely) on top of a small saucepan.

Fill your pan with 1 in. of water.

Bring it to a simmer over medium heat.

Now chop your chocolate into very small pieces. (TIP: Use white chocolate chips or chunks to save time.)

Put your chocolate into the top of your double boiler or your bowl.

Place it over top of the heated water. Now, let this sit until half melted. Remove from heat and set pan onto your counter top. (Place a towel under the pan to be sure that none of the moisture reaches the chocolate.)

Gently stir your melting-white-chocolate with a spatula until smooth. (If lumps remain, return to heat for a minute or so until all is melted.

Now, let your chocolate sit until it is tepid. (lukewarm) If you use a candy thermometer, it will be between 80 and 84 degrees.

If your your white chocolate were to seize or stiffen, stir in one teaspoon at a time of vegetable oil until creamy or smooth. You could also use solid vegetable shortening. (not butter-flavored)

Melting-white-chocolate in the microwave.

This is my favorite way to melt white chocolate. Adjust the power on your microwave to about 50 percent. You may use 100 percent, but let's wait until your more comfortable doing so. Here's how:

In a glass bowl, place no more than 8 ozs. of your chopped white chocolate pieces, chunks or chips.
Put your bowl in the microwave and nuke (cook) for about 1 minute. Then stir.
(Your chocolate will not look melted until you stir it.)

I this is still lumpy, continue the above process at 30 second intervals until it stirs smooth and creamy.

Note: When combining white chocolate with hot liquids, a quick way to melt it is to bring your milk or cream to a boil, remove from heat and then pour & stir into your chocolate. Stir until smooth. (I love this step, it saves time!)

Melting-white-chocolate is very useful in your chocolate adventures. It makes for great decorations on candies, cakes and many other items. I have also written an article on baking with white chocolate. If you are just beginning to learn about white chocolate, this would be very informative to you. Happy Chocolating!

After melting-white-chocolate use it for baking. Click here!